Recipe courtesy of Alex Garcia
Pan Seared Mahimahi with Poblano Mash and Tomato Relish
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 823
- Total Fat
- 35
- Saturated Fat
- 12
- Carbohydrates
- 98
- Dietary Fiber
- 9
- Sugar
- 9
- Protein
- 35
- Cholesterol
- 119
- Sodium
- 1905
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
Ingredients
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
Directions
- 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.