Recipe courtesy of Humberto Guardiola

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

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 1 serving
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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


  1. Rub mahi mahi with adobo and 1 tablespoon olive oil and set aside.
  2. 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.
  3. Combine garlic and chicken chicharones with the plantains in the mortar and mash them together until mixed. Set mofongo aside.
  4. 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.
  5. To serve, place mofongo in the center of the plate with mahi-mahi on top. Cover with the beurre blanc.
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