4 x 180g fillets Mahi Mahi
50ml extra virgin olive oil
250g zucchini, diced
225g eggplant, diced
2 small carrots, diced
1 green capsicum, diced
150g waxy potatoes, peeled and diced
½ red onion, diced
30ml extra virgin olive oil
1 garlic clove, finely chopped
Generous pinch ground allspice
½ tsp ground coriander seeds, toasted and coarsely ground
Freshly ground pepper
250ml canned tomato sauce
¼ cup canned chickpeas, drained
½ bunch chopped parsley
½ bunch chopped cilantro
100ml yoghurt to serve
Chef: Alastair McLeod
1. To prepare turlu turlu, combine eggplant, carrots, capsicum, potatoes, onion, olive oil, garlic, allspice and coriander. Toss together then bake at 200°C. After 15 minutes stir and add zucchini. Roast for 15 minutes more then stir in tomatoes and chick peas. Cook for a further 10 minutes then season to taste and finish with herbs.
2. Meanwhile, to cook mahi mahi, pre-heat a non-stick fry pan and swirl in olive oil. Season mahi mahi fillets lightly on both sides and place in pan presentation side down. Cook for five minutes total, allowing 70% of the time on the skin side to ensure a crisp exterior is formed. Turn & allow to briefly kiss the heat on the other side. Tip out excess olive oil. Add a few extra tablespoons of fresh oil and the juice of ½ a lemon, tilt the pan and baste with these juices. Serve immediately with turlu turlu and a spoonful of yoghurt.
Much of what goes into turlu turlu is arbitrary - artichokes, beetroot, fennel, baby turnip, green beans etc - all work terrifically.
Presentation side for fish is determined by whether or not the skin is on or off. If the skin is on, that will be the first side of the fish to hit the pan. However, if the skin has been removed, the other side of the fish is the more attractive and is therefore the first side.
Mahi Mahi is a much underutilized delicious fish. I get a regular supply from Mooloolaba. It is caught in deep sea off the continental shelf. It is a by catch of tuna. It has a similar texture to tuna, marlin or moonfish. Similarly, it is best left a little underdone. The turlu turlu is from Turkey and is to Turkey what ratatouille is to the French, caponata to the Italians and escalivada to the Spanish.
* This information was sourced from '9am with David and Kim'