Ingredients
Mahi Mahi
Blackening seasoning
Garam masala
Spray oil
Celery root
Butter
Garlic
Ginger
Celery salt
White pepper
Cardamom
Turmeric
Carrots
Sesame oil
Ginger
Garlic
Salt
Pepper
Soy sauce
Brown sugar
Mango ginger chutney
Preparation
Start by removing the skin off the celery root, cubing it and boiling it.
Celery root is finished cooking faster than if you were making mashed potatoes. Mash, or put through a ricer or a food mill.
Add butter and spices. You won’t need nearly as much butter as if you were making mashed potatoes.
Throw all the ingredients for the carrots together in a ziploc bag, mix and roast on a cookie sheet 375 degrees.
For the Mahi, bring a cast iron skillet to smoking hot. Cover the Mahi in blackening seasoning, but add a little garam masala to the blackening seasoning as well for that indian vibe.
Put some mash down on the plate, put the Mahi on top. Arrange carrots around the outside of the plate. Put nice small dollops of mango ginger chutney between the carrots.
