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 From St. John! Seashell Pasta with Coconut-Rum Mahi Mahi
In the beautiful kitchen of Villa Bongo Bongo, I prepare a tropical inspired pasta dish featuring fish with a tasty rum reduction sauce. Ingredients
1/2 pound large seashell pasta 1 teaspoon salt 1 1/2 teaspoons chili powder 1/2 teaspoon nutmeg 1/2 teaspoon cumin 1 - 1/2 pounds fresh mahi mahi filets (or other fish) 1/2 cup dark rum 2 tablespoons cream of coconut 1 cup pasta water 1/3 cup chopped cilantro The Recipe
Cook pasta in salted water. Meanwhile, on a small plate, combine salt, chili powder, nutmeg and cumin. Heat 2 tablespoons EACH olive oil and butter in a medium skillet. Dredge fish in spice mixture and sear in pan about 4 minutes. Turn and cook 5 more minutes. Remove to a plate. Deglaze fish skillet with rum, cream of coconut and pasta water. Let boil 5 minutes, or until sligihtly reduced. Drain pasta and return to pot. Crumble in mahi mahi. Add rum sauce and cilantro and gently toss. Serves 4.
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