Rousseau sisters with Johnny Iuzzini at NyamJam
We’re back in the kitchen with Suzanne and Michelle Rousseau, the chefs behind the island’s popular cooking series Two Sisters and a meal. The duo’s cookbook, Caribbean Potluck, came out in 2014, and last year they participated in Island Outpost’s innaugural NyamJam Festival.. They recently dished about the lessons they’ve learned over the years being food entrepreneurs on Outpostings, and now the Rousseaus are back to share their favorite recipe for steamed mahi-mahi. They add some Jamaican flair to the dish with a pimento butter and scotch bonnet peppers before steaming in banana leaves and serving with a coconut lime salsa—and a piping hot scotch bonnet pepper.
Here’s how you can make this fantastic recipe at home!
Herb-Dusted Mahi-Mahi Fillet in Banana Leaves with Coconut Lime Salsa
Serves 4
For the fish
1 teaspoon chopped fresh thyme
1 teaspoon sliced scallion
1 teaspoon minced garlic
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 teaspoons olive oil
1 tablespoon fresh lime juice, plus more for drizzling
2 pounds mahi-mahi fillets (6 to 8 ounces each)
1 banana leaf per filet, cut into 10-inch squares (aluminum foil makes a suitable alternative.)
For the pimento butter
¼ pound (1 stick) unsalted butter
2 teaspoons ground allspice
3 stalks scallion, chopped
1 teaspoon chopped fresh thyme
1 garlic clove
Juice of 2 limes
½ teaspoon sea salt
For the coconut lime salsa
(Makes about 1 ½ cups)
1 ½ cups grated fresh coconut or shredded unsweetened coconut
2 tablespoons fresh lime juice (from about 1 ½ limes)
3 tablespoons currants
2 tablespoons diced red onion
2 tablespoons chopped fresh cilantro
½ teaspoon ground cumin
½ teaspoon sea salt
2 tablespoons olive oil
For the coconut sauce
(Makes about 1 cup)
1 14-ounce can coconut milk
1 tablespoon chopped fresh thyme
1 teaspoon minced Scotch bonnet
2 teaspoons diced scallion
1 teaspoon diced onion
1 teaspoon minced garlic
sea salt and freshly ground black pepper
Method
1. Prepare the fish.
In a baking dish or resealable plastic bag, combine the thyme, scallion, garlic, salt, pepper, oil and lime juice. Add the mahi-mahi and marinate in the refrigerator for about 2 hours. Preheat oven to 350°F or prepare grill for medium heat.
2. Make the pimento butter.
Place the ingredients in a food processor and pulse until well combined.
3. Make the coconut lime salsa. i
In a small bowl, combine the coconut, lime juice, currants, red onion, cilantro, cumin, salt and oil. Set aside.
4. Make the coconut sauce.
In a medium saucepan over medium heat, combine the coconut milk with the thyme, scotch bonnet pepper, scallion, onion and garlic and cook until slightly thickened, about 5 minutes. Season with salt and pepper.
5. Wrap the fish.
If possible, singe the banana leaves over an open flame. Alternatively, blanch them in a pot of boiling water and grease them lightly with vegetable oil. Place 1 fish fillet inside each banana leaf square, dot with some pimento butter, add a squeeze of fresh lime and roll up each banana leaf to form a package.
6. Bake or grill the fish.
Place the package seam-side down and bake or grill until cooked through, about 10 to 15 minutes.
7. Serve.
Cut open the packages, place on serving plates and garnish with the coconut lime salsa. Serve the coconut sauce on the side.
To find more recipes, videos and the sisters blog, visit them at www.2sistersandameal.com
Recipe from Caribbean Potluck by Suzanne Rousseau and Michelle Rousseau © 2014 Kyle Books, and the photographs © Ellen Silverman
