Wednesday, August 7, 2002
Bite with Belkys: Taste of the Tropics
Recipe For Mahi Mahi And Grilled Pineapple Napolean With Black Bean Cakes
THE CHEF: Keith Loukinen
Shula's Steakhouse In The Alexander All-Suite Oceanfront Resort
5225 Collins Avenue
Miami Beach, FL 33140
INGREDIENTS FOR BLACK BEAN CAKES:
1 8 ounce can black beans
1 tablespoon chopped cilantro
Juice of one lime
2 tablespoons cornmeal
Salt and pepper to taste
INGREDIENTS FOR MAHI MAHI AND PINEAPPLE NAPOLEAN:
6 ounces Mahi Mahi cut in two pieces
3 slices Pineapple 1/8 inch thick
Juice of 1 lemon
1/4 cup coconut milk
1 tablespoon olive oil
6 cilantro leaves
salt and pepper to taste
shredded toasted coconut for garnish
DIRECTIONS FOR BLACK BEAN CAKES:
In a food processor puree black beans till coarse. Add cilantro, juice of one lime, cornmeal and salt and pepper to taste. Form into two patties, then sear in olive oil and set aside.
DIRECTIONS FOR MAHI MAHI AND PINEAPPLE NAPOLEAN: Season Mahi Mahi with salt and pepper and sear in olive oil on both sides then add the lemon juice. Turn down heat and simmer. Grill the pineapple slices till tender.
Peel the orange then cut out the segments, save the rest.
In a small pan squeeze the juice from the orange and add coconut milk and simmer till reduced half.
PLATING: On the center of the plate, place a black bean cake topped with a piece of the Mahi Mahi and Pineapple, then repeat again. Place segments around the plate and drizzle sauce and garnish with coconut and cilantro leaves.