- 1 (8-ounce) fillet mahi mahi, or any other firm white fish
- Adobo seasoning, to taste, or garlic, salt and pepper
- 4 tablespoons olive oil
- 8 ounces peeled plantains
- Vegetable oil, for frying
- 3 garlic cloves, chopped
- 3 ounces chicken chicharones
- 1/2 cup passion fruit juice
- 1/4 cup plus 2 tablespoons Chardonnay, or dry white wine
- 1/4-ounce fresh cilantro
- 3/4 cup (1 1/2 sticks) butter, cubed
Rub mahi mahi with adobo and 1 tablespoon olive oil and set aside.
Heat vegetable oil in a large heavy skillet until it reaches 365 degrees F. Cut plantains into small medallions, and then deep-fry until fully cooked, about 3 minutes. Remove from oil and let drain on a paper towel-lined plate. When drained, place plantains in a mortar.
Combine garlic and chicken chicharones with the plantains in the mortar and mash them together until mixed. Set mofongo aside.
Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. Add fish and cook for 4 minutes on each side, or until cooked through. Remove fish and let it rest on a plate. Add passion fruit juice and wine to skillet and let reduce over medium-high heat for a few minutes. Whisk in butter, a few cubes at a time, until the sauce thickens.
To serve, place mofongo in the center of the plate with mahi mahi on top. Cover with the beurre blanc
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.