Pan-fried Mahi Mahi with Plantain Mofongo and Passion Buerre Blanc
- 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.
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.
Recipe courtesty Chef Humberto Guardiola
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