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

Total Time:
30 min
10 min
20 min

1 serving

  • 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.

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