Pan Seared Mahimahi with Poblano Mash and Tomato Relish

Total Time:
1 hr 10 min
30 min
40 min

4 servings

  • 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
  • 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
  • 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
  • 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:
  • 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:
  • Combine tomatoes, onion, and scallions. Coat with olive oil. Add cumin. Season, to taste.

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