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Pan Seared Mahimahi with Poblano Mash and Tomato Relish
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1 pound mahimahi fillets, cut into 2-ounce strips
Salt and freshly ground black pepper
2 to 3 tablespoons olive oil
Poblano Mashed Potatoes, recipe follows
Tomato-Cumin Relish, recipe follows
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:
5 large baking potatoes, quartered
1 cup hot milk
4 tablespoons butter
1 roasted poblano
3 scallions, sliced
1/4 cup chopped cilantro leaves
1/4 cup chopped parsley leaves
1/2 cup spinach leaves
1/3 cup lime juice
Salt and pepper
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:
1 cup very ripe diced red tomatoes
1 cup very ripe diced yellow tomatoes
1/2 cup 1/4-inch dice red onion
1/2 cup sliced scallions
Olive oil
1 tablespoon ground cumin
Combine tomatoes, onion, and scallions. Coat with olive oil. Add cumin. Season, to taste.
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Other Recipes from this Episode
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