Pan Seared Mahi-Mahi in Coconut-Serrano Broth, Roasted Banana-Black Bean Mash, Mango-Jicama Salsa and Fried Plantains
Why I Love This Recipe
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!
Ingredients You'll Need
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
Directions
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 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.
IMPORTANT:
Make the Mango Salad first and store covered in the refrigerator until ready to serve. (Serve at room temp.)
Next, make the Black-Bean-Roast Banana Mash or 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 beans/banana mash and the broth while the fish cooks.
To Plate:
Pour 1/6 of the broth into a wide mouth bowl or on a plate. Place 1/6 of the Bean-Banana Mash on broth, closer to the edge, rather than the center of the plate. Place the fish partially on top of the Beans-Banana Mash, with the majority of it being in the center of the plate. Then put 1/6 of the Mango Salad on top of the fish. Stick the Plantain Chips in the Beans-Banana Mash, Standing up and/or leaning against the side of the dish. Garnish with cilantro leaves.
