Pan Seared Mahimahi With Poblano Mash And Tomato Relish Recipe - Cooking Index
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 |
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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