Soy-Glazed Mahi Mahi with Cilantro Butter Shrimp

Try this creative recipe by Kristine Snyder of Maui, Hawaii, who was chosen as 'America's Top Amateur Chef' at LG' Electronics 'Taste of Something Better' cooking competition.

Recipe Ingredients:

3 tablespoons soy sauce
2 tablespoons sesame oil
4 tablespoons minced fresh ginger - divided use
1 tablespoon plus 2 teaspoons minced garlic - divided use
1/2 teaspoon crushed red pepper flakes - divided use
4 (6-ounce) Mahi Mahi fillets (or other mild white fish), about 1 inch thick
3 ounces spicy Portuguese sausage (linguica), thinly sliced and quartered
3/4 cup clam juice
1/4 cup low salt chicken broth
3 tablespoons rice vinegar
1 tablespoon Thai sweet chili sauce
3/4 cup packed fresh cilantro
6 tablespoons cold butter
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
12 large shrimp, peeled and deveined, tail on
2 cups chopped watercress
12 grape or cherry tomatoes, halved

Cooking Directions:

1. Combine the soy sauce, sesame oil, two tablespoons ginger, one tablespoon
   garlic, and 1/4 teaspoon red pepper flakes in a 1-gallon, self-sealing plastic bag. Add fish and sausage to marinade, turning to coat, and refrigerate for one half hour.
2. Combine clam juice, broth, vinegar and sweet chili sauce in a small saucepan. Boil over medium-high heat until reduced to 1/2 cup, about 10 minutes. Set aside.
3. Purée cilantro, butter, remaining two tablespoons ginger, remaining two teaspoons garlic, lime juice, zest and remaining 1/4 teaspoon red pepper flakes in a food processor. Reserve two tablespoons for shrimp and set remainder aside.
4. Preheat oven to 450°F (230°C). Remove fish and sausage from marinade, scraping off excess, and place in a spray-coated baking dish. Bake eight to 10 minutes until just cooked through.
5. Meanwhile, to finish sauce, reheat broth mixture over medium heat and gradually whisk in cilantro butter until blended and slightly thickened. Melt reserved cilantro butter in a large nonstick skillet over medium heat and sauté shrimp until opaque, about one and a half minutes per side. To serve, divide watercress onto four warmed plates and top with fish. Drizzle sauce over the fish and top with shrimp. Garnish with tomatoes.

Makes 4 servings.

Recipe and photograph provided through ARA Content.