“At Daryl, we serve the fish with sautéed bok choy. One could also quick stir-fry or sauté napa cabbage, snow peas and mushrooms to accompany the mahi-mahi. I try to include all tastes in my food—sweet, sour, bitter, salty and savory. This dish is a perfect example. It also exemplifies my philosophy that everything is easy if you know how to do it right.”
1 cup black beans
10 cups water
4 pieces mahi-mahi. 6 oz each
1 Tbsp. corn oil
2 tsp. butter
2 jalapeño peppers
Extra virgin olive oil
For the beans:
1. Soak black beans overnight in four cups of water. (Beans are always soaked in an amount of water four times the quantity of beans.)
2. The next day—drain, wash and rinse beans.
3. Put beans in pot of six cups of water and cook slowly till tender. (Same principle as for soaking beans, except the water is six times the quantity of beans.)
4. Halfway through, add salt.
5. When beans are tender, they should have soaked up most of the water. Store in fridge.
For the mahi-mahi:
1. Salt mahi-mahi on both sides.
2. Heat two 12-inch non-stick sauté pans till hot.
3. Add 1/2 tb. corn oil and 1 tsp. butter to each pan.
When butter melts, gently place 2 mahi-mahi in each pan
Lower heat to medium-low and cook till sides of fish turn white.
4. Turn fish over and cook for 2 minutes.
5. Turn off heat and leave fish on pan for 5 minutes.
For Pineapple and Jalapeño
1. Slice pineapple to 3×2-inch rectangle and drizzle with the olive oil.
2 Slice jalapeño crosswise into about 20 round slices.
3. Place jalapeño on top of pineapple and warm in an oven or broiler till just warm.
4 Drizzle the jalapeño with olive oil and sprinkle with salt.
Reheat beans with salt, butter and some olive oil. Once hot, spoon beans onto center of plate; place fish on beans and pineapple-jalapeño on top. Add sautéed vegetables, if desired.