Page 33 - Explore Magazine Autumn 2017

TASTE OF 31

TRAVEL

Savour the flavours of Rarotonga.

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.
Nautilus Resort is a tranquil boutique Hamilton Island. Craig says his desire is Remove from the pan and stand.
beachfront resort overlooking Muri to continually build on his knowledge in
Lagoon in Rarotonga. Embracing the culinary arts field and grow as a chef. Salsa
Polynesian architecture and décor, the Cut the chillies lengthways, remove and discard the
resort’s villa accommodation showcases “I also have a special interest in seeds and cut the chillies into thin slices. Dice the
natural materials inspired by the tropical multicultural cuisine,” he says. mango and avocado, thinly slice the spring onions, cut
surroundings. Nautilus’s premium Recently Craig and his team showcased the prawns into 1cm pieces and tear the leaves from
accommodation, Thalgo-branded Spa, their range of skills at an exquisite seven- the sprigs of coriander (save some for the garnish).
opulent Polynesian-style waterfront course degustation menu prepared for Gently toss these ingredients in a bowl, season to
restaurant and bar and a range of water Nautilus Estate wines of Marlborough. taste with salt and pepper and drizzle with freshly
activities all ensure a quintessential Hosted by Chief Winemaker, Clive squeezed lime juice (Keep aside 1 Tbspn for the fish).
Rarotonga holiday experience. Jones, the dinner at Nautilus Resort
championed local island produce and To serve
Recently joining the international Polynesian culinary influences. Place a heaped pile of the salsa in the centre of the
team of chefs at Nautilus Restaurant is plate and place the mahi mahi on top. Drizzle the fish
Craig Knudsen, who brings a wealth of Here, Nautilus Restaurant shares its with the remaining lime juice and garnish with the
experience, most recently as Executive most popular dish with Explore readers: remaining coriander leaves.
Chef at the renowned qualia resort at

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