Recipe for Garlic and Herb Crusted Mahi Mahi with Cucumber-Tomato-Ginger Salsa

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Yield:

Ingredients:

Amount	Ingredient
	For salsa: ----------------
1 cup	seeded and diced Japanese cucumber
1/2 cup	seeded and diced red tomato
3 x	yellow pear tomatoes, cut in half
2 tbl	finely minced ginger
1/4 cup	finely minced onion
2 tbl	soy sauce
2 tbl	rayu (spicy sesame oil, available at Asian markets)
	Salt and freshly ground pepper to taste
	----------------- For garlic-herb crust: ----------------
1/4 cup	coarsely chopped garlic
1 tsp	chopped fresh parsley
1 tbl	chopped fresh basil
1 tsp	chopped fresh tarragon
4 x	anchovy fillets
4 x	shallots, roughly chopped (about 1/2 cup)
1 tsp	virgin olive oil
	----------------- For fish: ----------------
4 x	mahi mahi fillets, about 7 ounces each (or substitute another firm-fleshed fish)

Instructions:

Instructions: For salsa: Combine all ingredients in a mixing bowl and chill.

For crust: Place all crust ingredients in a food processor or blender, and puree. Coat one side of each mahi mahi fillet with this crust and let sit for 10 to 15 minutes. Heat canola oil in a non-stick saute pan and sear the crusted mahi mahi over high heat for 45 seconds to 1 minute per side for medium doneness.

Place fish, crust side up, on 4 serving plates and spoon salsa over and around each serving, letting juices from salsa run onto the plates.

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