Mahi Mahi and Szechuan Shrimp For Dinner Tonight.

Tonight's dinner was quite good. I fixed Szechuan Shrimp with Cashews for a bit of a spicy flavor and Pistachio Encrusted Mahi Mahi.

I'll start off with the shrimp.

Here's my mise en place for my Szechuan shrimp.

From top left clockwise, Low Sodium Soy Sauce, Rice Vinegar, Shrimp, Garlic/Chili Sauce,
Roasted Red Peppers, toasted sesame seeds, green onions, garlic, onion,
red pepper flakes, orange, and cashews.

I chopped the green onions, roasted red peppers, onion, and garlic.

I heated up some sesame oil and threw the peeled and deveined shrimp in.

Toss the shrimp around.

Just about 3 minutes, take the shrimp out and set aside.

I added a bit of butter to my sesame oil and put the cashews in for about 1 minute.

Next, I poured in the juice of one orange, about 1/3 cup.

Then I added soy sauce, about 1/4 cup.

Garlic goes in.

Along with the onions.











And the smoked red peppers.

Deglaze the pan with rice wine vinegar
and reduce for about 5 minutes.

Next, add in about 3 TB of chili/garlic sauce.

Add the shrimp back to the sauce.

Next, add in the scallions.

Finally, top with toasted sesame seeds.

Now, on to the Mahi Mahi.

First, dip the fillet in beaten egg.

Then press the fillet in the ground pistachios.

Saute in a bit of olive oil and butter.

Saute about 2 minutes on each side, until lightly browned.

Add white wine to the pan and put in a 450 degree pre-heated oven for about 8 minutes.

And ... Wallah!

I served the shrimp over rice
and topped the mahi mahi with a softened butter,
cilantro, roasted red pepper, and lime mixture.

This was some good eats.