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
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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.