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Nautilus Resort is a tranquil boutique beachfront resort overlooking Muri Lagoon in Rarotonga. Embracing Polynesian architecture and décor, the resort’s villa accommodation showcases natural materials inspired by the tropical surroundings. Nautilus’s premium accommodation, Thalgo-branded Spa, opulent Polynesian-style waterfront restaurant and bar and a range of water activities all ensure a quintessential Rarotonga holiday experience.
Recently joining the international team of chefs at Nautilus Restaurant is Craig Knudsen, who brings a wealth of experience, most recently as Executive Chef at the renowned qualia resort at Hamilton Island. Craig says his desire is to continually build on his knowledge in the culinary arts field and grow as a chef.
“I also have a special interest in multicultural cuisine,” he says.
Recently Craig and his team showcased their range of skills at an exquisite sevencourse degustation menu prepared for Nautilus Estate wines of Marlborough. Hosted by Chief Winemaker, Clive Jones, the dinner at Nautilus Resort championed local island produce and Polynesian culinary influences.
CRISPY MAHI MAHI WITH PRAWN & MANGO SALSA
Ingredients
200g fresh mahi mahi – skin on
Salsa
2 medium-size red bird’s-eye chillies
4 spring onions – white parts only, finely sliced
4 sprigs of coriander
1 mango, diced
1 avocado, diced
4 cooked prawn cutlets, cut into 1cm pieces
2 limes – juice to be used for dressing
Method
Fish
Season the skin side of the fish with salt and pepper.Lightly coat a preheated frying pan with cooking oil and pan-fry the mahi mahi, skin side first, until the skin is crispy. Flip over and cook the flesh side until the flesh is flaky but still moist. Remove from the pan and stand.
Salsa
Cut the chillies lengthways, remove and discard the seeds and cut the chillies into thin slices. Dice the mango and avocado, thinly slice the spring onions, cut the prawns into 1cm pieces and tear the leaves from the sprigs of coriander (save some for the garnish).
Gently toss these ingredients in a bowl, season to taste with salt and pepper and drizzle with freshly squeezed lime juice (Keep aside 1 Tbspn for the fish).
To serve
Place a heaped pile of the salsa in the centre of the plate and place the mahi mahi on top. Drizzle the fish with the remaining lime juice and garnish with the remaining coriander leaves.
Did you try out this recipe? Let us know how it turned out in the comments section.
