BY
Posted: Wednesday, January 18

A Heart-Healthy Fish Recipe from Pittsburgh Blue

Carrie Nielsen, executive sous chef at Pittsburgh Blue, walks you through how to make her heart-healthy Duet of Fish dish.

The Shoppes Go Red for Women, a campaign by The Shoppes at Arbor Lakes and the American Heart Association aiming to spread heart disease awareness, will take Maple Grove's outdoor mall by storm in February. Shop windows will be decked out in red, employees will wear red on the National Wear Red Day (February 3), bookmarks and leaflets informing women about heart disease will be available at certain shops, and Pittsburgh Blue and other participating restaurants offer heart-healthy foods and recipes.

Read the full story about The Shoppes Going Red for Women in the February issue or on our website starting February 1. Until then, here’s a heart-healthy recipe courtesy of Carrie Nielson, executive sous chef at Pittsburgh Blue.   

 

Duet of Fish  (serves 4-6)

12 oz salmon, cut in four pieces

12 oz mahi mahi, cut in four pieces

2 Tbls canola oil

1 tsp kosher salt

½ cup Dijon Cream Sauce (see below)

½ cup Pineapple Chutney (see below)

4 oz field greens

¼ cup red onion, sliced thin

¼ cup carrot, cut in small matchsticks

¼ cup Honey Lavender Vinaigrette (see below)

Brush fish with oil, and sprinkle with kosher salt. Place fish on a preheated grill.  Cook on each side approximately four minutes, or until medium, and grill mahi mahi approximately 6 minutes on each side, until cooked through. 

Transfer cooked fish to serving plates. Top the salmon with Dijon Cream Sauce, and top the mahi mahi with Pineapple Chutney.

In a bowl, gently mix field greens, red onion, carrot, and Honey Lavender Vinaigrette just until coated.

 

Pineapple Chutney

1½ cup pineapple, either fresh or canned, small diced

¼ cup red onion, finely diced

¼ cup red pepper, finely diced

1½ tsp fresh ginger, minced

¼ cup + 2 Tbls brown sugar

¾ tsp curry powder

¼ tsp cayenne

1 tsp kosher salt

½ tsp black pepper

Combine all ingredients in a small saucepan, and simmer over low heat until chutney is thick and most of the liquid has evaporated. 

This can be made in one or two days in advance; just reheat as needed.

 

Dijon Cream Sauce

2 Tbls shallots, finely diced

1 Tbls butter

1 cup white wine

1 cup heavy cream

2 Tbls dijon mustard

1 tsp kosher salt

In a saucepan, sauté shallots in butter until shallots are soft. Do not allow shallots to brown.

Add white wine. Bring to a simmer, and reduce over medium high heat until about ¼ of the liquid remains.

Add cream. Bring to a simmer, and reduce over medium heat, being careful not to let cream boil over. Allow the sauce to reduce until about 2/3 remains, and it should coat the back of a spoon.

Add the mustard and salt, and cook for about 30 seconds, and remove from the heat.  Hold warm while preparing the fish.

 

Honey Lavender Vinaigrette

¼ cup + 2 Tbls apple cider vinegar

¼ cup honey

2 Tbls apple cider

2 Tbls lemon juice

¾ tsp thyme, fresh

¼ tsp dried lavender flowers

¼ tsp kosher salt

1/8 tsp black pepper

¼ cup olive oil

¼ cup canola oil

In a blender, combine apple cider vinegar, honey, apple cider, lemon juice, thyme, lavender, salt, and pepper. With the blender running, slowly drizzle in olive and canola oils until slightly thick. 

This can be made one or two days in advance.