Recipe courtesy of Humberto Guardiola
Pan-fried Mahi Mahi with Plantain Mofongo and Passion Buerre Blanc
- Level: Intermediate
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 2195
- Total Fat
- 169
- Saturated Fat
- 69
- Carbohydrates
- 102
- Dietary Fiber
- 7
- Sugar
- 53
- Protein
- 68
- Cholesterol
- 409
- Sodium
- 219
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
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
Directions
- 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.