Name: Pan-fried Mahi Mahi with Plantain Mofongo and Passion Buerre Blanc
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 1 serving
Cuisine: caribbean
Ingredients: One 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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Pan-fried Mahi Mahi with Plantain Mofongo and Passion Buerre Blanc

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