3 tablespoons soy sauce
2 tablespoons sesame oil
4 tablespoons minced fresh ginger, divided
1 tablespoon plus 2 teaspoons minced garlic, divided
1/2 teaspoon crushed red pepper flakes, divided
4 6-ounce Mahi Mahi fillets (or other mild white fish), about 1 inch thick
3 ounces spicy Portuguese sausage (linguica), thinly sliced and quartered
3/4 cup clam juice
1/4 cup low-salt chicken broth
3 tablespoons rice vinegar
1 tablespoon Thai sweet chili sauce
3/4 cup packed fresh cilantro
6 tablespoons cold butter
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
12 large shrimp, peeled and deveined, tail on
2 cups chopped watercress
12 grape or cherry tomatoes, halved
Combine the soy sauce, sesame oil, two
tablespoons ginger, one tablespoon garlic and 1/4 teaspoon red pepper
flakes in a 1-gallon, sealable plastic bag. Add fish and sausage to
marinade, turning to coat and refrigerate for 30 minutes. Combine clam
juice, broth, vinegar and sweet chili sauce in a small saucepan. Boil
over medium-high heat until reduced to ½ cup, about 10 minutes. Set
aside. Puree cilantro, butter, remaining 2 tablespoons ginger,
remaining 2 teaspoons garlic, lime juice, zest and remaining 1/4
teaspoon red pepper flakes in a food processor. Reserve two tablespoons
for shrimp and set remainder aside.
Preheat oven to 450 degrees. Remove fish
and sausage from marinade, scraping off excess, and place in a
spray-coated baking dish. Bake 8 to 10 minutes until just cooked
through. Meanwhile, to finish sauce, reheat broth mixture over medium
heat and gradually whisk in cilantro butter until blended and slightly
thickened. Melt reserved cilantro butter in a large nonstick skillet
over medium heat and saute shrimp until opaque, about 90 seconds per
side. To serve, divide watercress onto 4 warmed plates and top with
fish. Drizzle sauce over the fish and top with shrimp. Garnish with
tomatoes. Makes 4 servings.
