What’s that – June is over? Wow, hard to believe. Today is more than just the last day in June, it’s National Mai Tai Day. And a Friday – that’s a double blessing!
My first instinct for Mai Tai Day on a Friday was to share a recipe for Pan-Roasted Pineapple Glazed Mahi-Mahi served with Pineapple Fried Rice. One of my all-time favorite Mahi recipes is this one – and for very good reason. We had dinner once at BJ’s Restaurant. I had their Mahi with Fried Rice. It was more than I could eat in a single setting, so I took home a doggie-bag. From that sample, I was able to recreate the recipe. Okay, it might not be exact, but it sure did taste the same. And I love Fried Rice – any and all Fried Rice. The problem with sharing those particular recipes today is that is exactly what I did for Mai Tai Day last year. Last year, I even added an appetizer for this amazing Tropical Evening Experience.
So while it was a case of been there, done that, the idea of a Tropical Mahi supper with fried rice was so perfect for Mai Tai Day. And a Friday – I mean, how could I not? So here’s a new spin on an old favorite. This time around the Salsa is a Mango Salsa, and the Rice contains a Hawaiian staple – Spam.
Happy Mai Tia Day!
Hawaiian Mai Tai Friday
Mai Tai by the Glass
Blackened Mahi-Mahi with Mango Salsa
Hawaiian Pineapple Fried Rice
Mai Tai by the Glass
1/2 Lime, juiced
1 teaspoon Simple Syrup
1 oz Dark Jamaican Rum
1 oz Martinique Rum
1 oz Orange Curacao
1 teaspoon Orgeat Syrup
1 teaspoon Maraschino Cherry Juice
1 Pineapple Wedge for garnish
1 Maraschino Cherry for garnish
Squeeze the juice of half a lime into the bottom of an Old Fashion glass. Fill glass with ice and set aside.
In a shaker, add Simple Syrup, both rums, Orange Curacao and Orgeat Syrup. Add ice. Shake, and pour into the glass. Add a splash of cherry juice.
Garnish with a skewered pineapple wedge and a cherry.
Blackened Mahi-Mahi with Mango Salsa
Mango Salsa
1 Mango, diced into small chunks
1 Jalapeno Pepper, finely diced
¼ Red Onion, finely diced
2 Roma Tomatoes, chopped
¼ cup Cilantro, finely diced
1 teaspoon Chili Lime Seasoning
1 Lime, juiced
1 Avocado, sliced or diced
Peel mango, remove and discard stone. Cut flesh into small chunks, place in a bowl. Stem Jalapeño, remove seeds or retain for heat. Add to the mango. Cut a quarter section from a red onion from root to tip. Peel section, finely dice and add to the mango.
Seed tomatoes, add to the salsa. Finely dice cilantro, add to the mixture. Season with Lime Seasoning. Add fresh lime juice. Toss, cover and refrigerate for several hours for the flavors to blend.
Just before serving, thinly slice avocado. Emerge into the juices of the salsa and serve as a garnish.
Blackened Mahi-Mahi
3 Mahi-Mahi Filets
Blackening Seasoning to taste
Jalapeno Olive Oil
2 tablespoons Butter
Bib or Butter Lettuce
Lime for garnish
Pat filets dry with a paper towel. Coat fish on all sides with the blackening seasoning. Set Mahi aside and allow to come to room temperature for even cooking.
Drizzle oil in a cast iron skillet over medium-high heat. Once the oil is hot, place fish in the skillet and allow to sear for about 3 minutes. With a fish spatula, carefully flip fillets over. Add butter to the skillet. Lift and swirl pan to distribute the butter. Return to heat, let cook another 3 minutes or until the flesh of the fish is white and the meat flakes easily with a fork.
Line a serving platter with lettuce leaves. Plate filets on the bed of lettuce. Spoon Mango Salsa and slices of avocado over the fish. Serve with lime wedges or rounds on the side.
Hawaiian Pineapple Fried Rice
4 cups cooked Jasmine Rice
1 large Pineapple
6 oz Spam
½ White Onion, diced
1 cup frozen Peas and Diced Carrots
2 tablespoons Olive Oil
1 package Fried Rice Seasoning
1 tablespoon Soy Sauce
2 large Eggs, beaten
Black Pepper to taste
Sesame Seeds to taste
Make rice early in the morning. Spread out on a cookie sheet and let cool.
Cut pineapple in half from top to bottom. Hollow out the pineapple, reserving 2 cups of fresh pineapple chunks. Set shells and pineapple chunks aside.
Dice Spam into small pieces, set aside. Peel and finely dice half an onion, set aside. Snip green tops from the green onions, set aside. Rinse peas and carrots to thaw, set aside.
In a wok, or deep skillet heat oil. Once hot, fry the diced Spam. Add rice to the wok, continue to cook. Add diced onions, peas and carrots to the mix. Sprinkle with seasoning packet. Add soy sauce and diced pineapples along with any liquid that has accumulated. Cook until heated through.
Remove from heat. Beat eggs in a small bowl, add to the fried rice mixture. Return to heat, season with pepper and continue to cook until the eggs are cooked into the rice. Sprinkle with Sesame Seeds, toss to combine.
Spoon fried into the hollowed out pineapples for a beautiful presentation.
See how the Lord blesses those who fear Him.
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