Pan Seared Mahimahi With Poblano Mash And Tomato Relish

Recipe Ingredients

1 lb	454g / 16oz	Mahimahi fillets - cut 2-ounce strips
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil - (to 3)
		Poblano Mashed Potatoes
5		Baking potatoes - quartered (large)
1 cup	237ml	Hot milk
4 tablespoons	60ml	Butter
1		Roasted poblano
3		Scallions - sliced
1/4 cup	4g / 0.1oz	Chopped cilantro leaves
1/4 cup	10g / 0.4oz	Chopped parsley leaves
1/2 cup	20g / 0.7oz	Spinach leaves
1/3 cup	78ml	Lime juice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Tomato Cumin Relish
1 cup	62g / 2.2oz	Diced very ripe red tomatoes
1 cup	62g / 2.2oz	Diced very ripe yellow tomatoes
1/2 cup	31g / 1.1oz	Diced (1/4") red onion
1/2 cup	118ml	Sliced scallions
		Olive oil - as needed
1 tablespoon	15ml	Ground cumin

Recipe Instructions

Season both sides of fish. Heat a large saute pan, and then add the olive oil. When oil is hot, add mahimahi pieces, skin-side down. After 3 minutes, turn strips over and cook for another 3 minutes. Place fish over the Poblano Mashed Potatoes and spoon Tomato-Cumin Relish on top to plate.

Poblano Mashed Potatoes: Boil potatoes until tender. Rice potatoes and then, with a whisk, incorporate milk and butter. Puree poblano, scallions, cilantro, parsley, spinach and lime juice in a blender. Add mixture to potatoes and combine. Season to taste.

Tomato-Cumin Relish: Combine tomatoes, onion, and scallions. Coat with olive oil. Add cumin. Season, to taste.

This recipe yields 4 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1B06) - from the TV FOOD NETWORK

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