Time 35m Yield 2 Number Of Ingredients 9 Steps:
Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk the extra-virgin olive oil, minced garlic, black pepper, cayenne pepper, salt, lime juice, and grated lime zest together in a bowl to make the marinade. Place the mahi mahi fillets in the marinade and turn to coat; allow to marinate at least 15 minutes. Cook on the preheated grill until the fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side. Garnish with the twists of lime zest to serve.
Time 5m Yield 2 1/2 cups Number Of Ingredients 8 Steps:
Combine marinade ingredients in a large bowl and set aside. (well, – that was easy).
Time P1DT30m Yield 8 serving(s) Number Of Ingredients 3 Steps:
Prepare Mochi Mochi marinade and marinate chicken over night in the refrigerator. When you are ready to start cooking, drain the marinade from the chicken pieces. heat about 2 inches of oil in a wok or deep heavy pot over medium high heat until registers 350 to 360 degrees on a deep fryer thermometer. Fry the chicken pieces in batches, without crowding, until deep golden brown and just cooked through. This will take 2 to 3 minutes, depending on the size of the cubes. Allow the oil to return to 350 degrees before adding a new batch. Drain on paper towels.
Time 2h Yield 1 (9-by-13-inch) cake Number Of Ingredients 11 Steps:
Make the mochi: Heat the oven to 350 degrees. Lightly butter a 9-by-13-inch cake pan, then line the bottom and sides with parchment paper. Whisk the mochiko, baking powder and salt in a medium bowl. Prepare the batter in a stand mixer or in a large bowl with an electric hand mixer or whisk: Whisk the eggs and sugar until pale yellow and thick. Continue whisking while pouring in the coconut milk, then the butter and vanilla. Continue whisking while gradually adding the mochiko mixture. Whisk until the batter is completely smooth. Pour into the prepared pan, then tap it against the counter to get rid of any air bubbles. Bake until golden brown and crackly, 1 hour 15 minutes to 1 1/2 hours. When you press the center, it should bounce back but not indent at all. Cool completely in the pan on a wire rack. Use the parchment paper to slide the cooled mochi out of the pan. The mochi is delicious plain, but you can add a glaze if you’d like: Mix the confectioners’ sugar with 2 tablespoons passion fruit pulp until smooth. It should be thick but drippy. If needed, add another 1 to 2 tablespoons pulp. If you’d like to create an ombré or sunset effect, scrape some into another bowl or multiple bowls and tint with food coloring. Spread the glaze evenly over the mochi, in stripes if you’d like, and let stand until set. Cut the mochi into squares or bars. Serve immediately, or keep in an airtight container at room temperature for up to 3 days.
