Pan Seared Mahimahi with Poblano Mash and Tomato Relish (Alex Garcia) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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 |
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 |
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:
1. 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.
2. Poblano Mashed Potatoes:
3. 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.
4. Tomato-Cumin Relish:
5. Combine tomatoes, onion, and scallions. Coat with olive oil. Add cumin. Season, to taste.
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