This is a recipe created by Chef Mario Ramsay, Algonquin College from an Ottawa Beer Tasting event we did Nov. 29/12 at Restaurant International algonside a number of local beer experts.
Pan Fried Mahi Mahi Fillet with Cranberry, Pomegranate and Meyer Lemon Relish paired with Mill St. White Horse Ale
1 kg Mahi Mahi – paned fried
Cranberry, Pomegranate and Meyer Lemon Relish (30 Servings)
3 1/2 cups cranberries (about 14 ounces)
1 cup pure pomegranate juice
3/4 cup sugar
1/4 cup fresh Meyer lemon juice or regular lemon juice
2 tablespoons finely grated Meyer lemon peel or regular lemon peel
1 tablespoon chopped fresh parsley
1. Combine first 5 ingredients in large saucepan
2. Stir over medium-high heat until sugar dissolves
3. Bring to boil. Reduce heat to medium; simmer until berries begin to burst, stirring often, about 10 minutes
4. Transfer to small bowl
5. Stir in parsley
6. Cover and chill until cold
7. DO AHEAD: Can be made 3 days ahead
8. Keep chilled
Mill St. White Horse Ale
Description: A golden ale with a thick lacing and frothy white head. In aroma, nice caramel malt with smooth floral hops and light butterscotch. In mouth, a nice smooth caramel malt with smooth floral hops.
Love these food and beer pairings? Watch our blog for the recipes that were given to event attendees or see below for how you can get a pdf copy.
Looking for beer tasting event ideas? Whether you’d like us to re-create an event like this or just get a few ideas for your next get together with family, friends, clients or colleagues schedule a free consultation with Groovy Grapes. Schedule your consultation and request a free copy of the menu and food pairings from the Nov. 29/12 Beer Tasting Panel and Food Pairing Experiment.
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