Cooking Index - Cooking Recipes & IdeasPan Seared Mahimahi With Poblano Mash And Tomato Relish Recipe - Cooking Index

Pan Seared Mahimahi With Poblano Mash And Tomato Relish

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozMahimahi fillets - cut 2-ounce strips
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlOlive oil - (to 3)
  Poblano Mashed Potatoes
5   Baking potatoes - quartered (large)
1 cup 237mlHot milk
4 tablespoons 60mlButter
1   Roasted poblano
3   Scallions - sliced
1/4 cup 4g / 0.1ozChopped cilantro leaves
1/4 cup 10g / 0.4ozChopped parsley leaves
1/2 cup 20g / 0.7ozSpinach leaves
1/3 cup 78mlLime juice
  Salt - to taste
  Freshly-ground black pepper - to taste
  Tomato Cumin Relish
1 cup 62g / 2.2ozDiced very ripe red tomatoes
1 cup 62g / 2.2ozDiced very ripe yellow tomatoes
1/2 cup 31g / 1.1ozDiced (1/4") red onion
1/2 cup 118mlSliced scallions
  Olive oil - as needed
1 tablespoon 15mlGround 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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