We are very happy and honored to announce that every Wednesday we are going to have a post on Shari Style NYC (here). It’s a fashion and beauty blog with Shariane’s flair on everything and everyone in New York. You must be wondering fashion blog meets food?… oh yes!! After the Chanel runway at Paris fashion week nobody can deny that (here)! The same way there’s a fashion trend, these days we have a food/chef/place trend. Would you like an example?? Dominique Ansel. There’s a line at his restaurant everyday in New York to try his many creations like the cronut (here) or his last creation, the chocolate-chip-cookie milk shot (here). On Instagram besides selfie pictures and look of the day, everybody wants to show off what they are eating. So, we are joining Shariane for this new adventure of a combination of fashion and food and we guarantee that this journey is going to be AMAZING. Brazilian Flair in the USA blog meets Shari Style NYC every Wednesday.. We will be waiting for you!
After our trip to Hawaii I was inspired to make an island inspired dinner. I found lots of ideas for marinating and this type of fish from the Foot Network to Allrecipes…use ideas like these to create your own versions and and have fun! I decided to make this Mahi-Mahi with coconut rice and a raw bok choy salad.. it was amazing. You’ll find a lot of Mahi-Mahi recipes made with crusted macadamia nuts and a side of braised or sautéed vegetables, but I decided to give it a new flair paired with this crunchy and refreshing salad. You will love it! We always have a video of our recipes on our Instagram.
3 Tbs. honey
3 Tbs. soy sauce
3 Tbs. balsamic vinegar
1 tsp. sesame oil
2 tsp. grated fresh ginger
2 cloves garlic, minced
2 tsp. olive oil
4 (6 oz.) mahi mahi fillets
salt and pepper to taste
1 Tbsp. Chinese five spice
1 Tbs. vegetable oil
- In a bowl, stir together the honey, soy sauce, balsamic vinegar, sesame oil, ginger, garlic and olive oil. Season fish fillets with salt and pepper and five spice and place them into a ziplock bag. Pour marinade over the fish to cover and let sit 20 minutes to marinate.
- Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the ziplock bag, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
- Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
A SUPERB raw Bok Choy Salad from Running to the Kitchen….I love this and could eat it every day! Add whatever veggies you have on hand to make this your own…..So crisp and light and perfect with the Mahi Mahi!
- 4 baby bok choy, washed and thinly sliced
- 1 carrot, thinly sliced or peeled
- 2 stalks of celery, thinly sliced
- 1 red pepper, thinly sliced
- 2½ tablespoons extra virgin olive oil
- 1 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon soy sauce
- 1 teaspoon agave (or honey)
- salt & pepper
- sesame seeds
- Combine all vegetables in a large bowl.
- Whisk together dressing ingredients (olive oil through salt & pepper) and pour over vegetables.
- Toss well to fully dress the salad.
- Garnish with sesame seeds.
- 2 cups Thai jasmine rice
- 2 cups good-quality coconut milk
- 1 3/4 cups water
- 2 heaping Tbsp. dry shredded unsweetened coconut (baking type)
- 1/2 tsp. salt
- 1/4 c. macadamia nuts
- Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
- Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
- Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat.
- Garnish with macadamia nuts and more coconut if desired
Beijos e Tchau!
Ludmilla and Marilyn Chudda