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Pan Seared Mahi-Mahi in Coconut-Serrano Broth, Roasted Banana-Black Bean Mash, Mango-Jicama Salsa and Fried Plantains


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Serves 6 servings | Prep Time | Cook Time

Ingredients

1 cup wine – for the cook
FOR THE FISH
6 - 6 oz. Mahi-Mahi filets (or Snapper)
Salt
1 Tablespoon olive oil plus some more


FOR THE COCONUT-SERRANO BROTH
1 Tablespoon olive oil
1/2 medium carrot, chopped
1 celery stalk, chopped
1/2 medium onion, chopped
2-3 Serrano pepper, seeded and chopped
1/2 teaspoon ground cumin
2 lemongrass stalks, chopped
2 Tablespoons lime juice
1 cup sherry
1 - 14 oz. can coconut broth
1 cup chicken broth
1 cup cilantro, on the stems
1/2 cup basil leaves, on the stems
Salt


FOR THE ROASTED BANANA-BLACK BEAN MASH
2 - 15 ounce cans of black beans
1 to 1 1/2 c. chicken broth
2 Bananas
2 Tablespoons olive oil
1/2 small onion, finely diced
1 Tablespoon tomato paste
1/2 Tablespoon chili powder
1 garlic clove, chopped
1 Tablespoon butter
2 teaspoons lime juice

Can be made ahead and re-warmed.


FOR THE MANGO-JICAMA SALSA
1 1/2 cup mango, medium dice
1/2 cup jicama, peeled, medium dice
1/3 cup red bell pepper, small dice
1/4 cup red onion, chopped fine
2 Tablespoons lime juice
1/4 cup cilantro, chopped, plus leaves for garnish


FOR THE FRIED PLANTAIN CHIPS
2 green plantains
Vegetable or peanut oil, for frying
Salt
Chili powder


IMPORTANT:


Make the Mango-Jicama Salsa first and store covered in the refrigerator until ready to serve. (Serve at room temp.)


Next, make the Roast Banana-Black Bean Mash and the Coconut-Serrano Broth. Both can be made ahead and reheated.


The Plantain Chips can be made an hour or so ahead of the time you plan to serve the dish.


Cook the fish last. Re-warm the banana/beans mash and the broth while the fish cooks.



FOR THE FISH


Salt the fish then lightly rub with oil. Put the 1 Tablespoon of oil in a large frying pan and heat over high heat, until almost smoking. Sear the fish on each side, to desired doneness.




FOR THE COCONUT-SERRANO BROTH


Heat the oil in a large sauce pan over high heat. Sauté the carrot, celery, and onion for 3 minutes or until the onion is translucent.



Add the Serranos, cumin, lemongrass and lime and sauté about one minute more.



Deglaze the pan with the sherry and reduce to a glaze.



Add the coconut milk and chicken broth and bring to a boil. Reduce the heat and simmer for 5 minutes.



Place in a blender and puree until smooth, about 1 minute. Strain. Tie the cilantro and basil together and steep in the broth for 10-15 minutes. Discard and season to taste with salt.



Can be made ahead and re-warmed.




FOR THE ROAST BANANA-BLACK BEAN MASH


Preheat the oven to 350. Place the bananas, in the skins on a baking sheet and roast until soft and the skins are black; about 15 minutes.



Drain the black beans, but don’t rinse. Put them in a pot and with about 1 c. of the chicken broth. Cook over med-low heat. Simmer until most of the broth is absorbed, about 15 minutes or so.



Meanwhile, heat the olive in a large sauté pan until lightly smoking. Add the onion and sauté for about 1 minute, or until translucent. Add the tomato paste, chili powder and garlic and continue cooking for another 2 minutes. Remove from heat and stir in the beans.



Let beans and bananas cool slightly; put the beans and bananas in a food processor. Pulse until fairly smooth, but still has some texture. Add remaining chicken broth, if needed until mixture is desired texture.



Add the butter, lime juice, and salt and pepper and give a quick pulse. Adjust to taste, adding more lime juice or salt and pepper if you want.



Can be made ahead and rewarmed.




FOR THE MANGO-JICAMA SALSA


Combine all ingredients, salt to taste.


(Hint: if the mangoes aren’t very sweet stir in some honey or Agave Nectar)




FOR THE FRIED PLANTAIN CHIPS


Heat oil in large pan over medium high heat. Peel and thinly slice plantains on the diagonal. Fry until lightly browned and crisp. Drain on paper towels; salt and dust with chili powder.




TO SERVE:


Pour 1/6 of the broth into a wide mouth bowl or on a plate. Place 1/6 of the Banana-Bean Mash on the broth, closer to the edge, rather than the center of the plate. Place the fish partially on top of the Banana-Beans Mash, with the majority of it being in the center of the plate. Then put 1/6 of the Mango Salsa on top of the fish. Stick the Plantain Chips in the Banana-Bean Mash, standing up and/or leaning against the side of the dish. Garnish with cilantro leaves.


Pairs Well With


Notes

Recipe adapted from Stephen Pyles

For the Island Cuisine Cooking Class - 106

Stephen Pyles is the God of Tex-Mex Cuisine and I love his complicated and delicious dishes.

While this can seem overwhelming, if you take it in steps and prep, it's not that hard. For the class I adapted his version to make it a bit easier, while still focusing on the big flavors. I won't lie...it's a lot of work but well worth it.

When I want to pull out all the stops and impress someone, this is my one of my go-to dishes. I knocked this out in my little galley on the boat so I know you can too.

I love Stephen....almost as much as my Bobby!

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