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Fish Grilled & Smoked by John Manikowski

Serves 4

If you cannot buy mahi-mahi, use fresh, good-quality tuna. Find a green papaya and be ready for a delightful Thai surprise. Green papaya resembles kohlrabi or Jerusalem artichokes in its firm, crunchy texture, but it is far different when ripe. Curry paste may be found in small cans in the Asian section of the supermarket and will keep for several weeks, refrigerated.

To marinate the mahi-mahi:
• Juice of 1 1/2 lemons (about 4 1/2 tablespoons)
• 2 tablespoons green Thai curry paste
• 1 pound mahi-mahi fillets

To make the dressing;
• 4-6 garlic cloves, finely chopped
• 2 tablespoons fish sauce
• Juice of 1/2 lemon (about 1 1/2 tablespoons)
• 1 tablespoon pure maple syrup
• 1/2 teaspoon Tabasco sauce

To make the salad:
• 1 medium green papaya, peeled, julienned (about 3 cups)
• 1/2 small red onion, thinly sliced
• 3/4 cup fresh bean sprouts
• 1/2 cup Jerusalem artichokes, peeled and julienned, or water chestnuts
• 1/2 cup fresh basil leaves, finely chopped
• 1 tablespoon peanut oil
• 1/2 teaspoon cayenne pepper

To finish:
Toasted pumpkin seeds

1. Preheat a grill.

2. Stir together the lemon juice and the curry paste. Add the mahi-mahi and set aside.

3. Whisk together the dressing ingredients in a large bowl. Set aside.

4. Mix the papaya, onion, sprouts, artichokes, basil, peanut oil, and cayenne in a large bowl. Set aside.

5. Remove mahi-mahi from the marinade and transfer to the grill. Grill for 4 minutes; turn and grill 4 minutes longer, or until the fish is thoroughly cooked. Transfer to a cutting board and slice into thin strips.

6. Combine the mahi-mahi with the salad and toss lightly. Drizzle the dressing over the top and sprinkle with the pumpkin seeds. Divide into four bowls and serve immediately


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