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Credit: Photography by Peter Ardito

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the juniper berries and coriander seeds in a resealable freezer bag. Using a mallet or rolling pin, coarsely crush the seeds. Transfer to a small saucepan; add the gin and jam. Bring to a boil over medium-high, stirring often, until reduced to about 3 tbsp., 3 to 5 minutes. Strain the glaze into a small bowl.

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  • In a large bowl, mix the cabbage, cilantro and scallion. Toss with the red wine vinegar and 4 tsp. glaze; season the slaw with salt and pepper. 

  • Pat the mahi mahi dry; season. In a medium nonstick skillet, heat the oil over medium-high. Cook the fish, skin side down, until browned, 2 to 3 minutes per side, adding the remaining glaze to the skillet during the last minute of cooking.

  • Divide the slaw between plates. Arrange the mahi mahi alongside and drizzle with the pan juices. 

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