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  • Grilled Mahi Mahi with Coconut New Mexico Chile Coulis

    Ingredients

    4 portions

    • Ingredients
      Amount
    • Mahi mahi fillet, 5 ounces
      4 each
    • Lime juice
      1 tsp.
    • Cumin, ground
      1 tsp.
    • Salt
      1 tsp.

    • Ingredients
      Amount
    • Canola or olive oil
      1 Tbsp.
    • Onion, minced
      1/4 cup
    • Garlic, minced
      1 tsp.
    • New Mexico green chile, roasted, seeded, chopped
      1 cup
    • Cilantro, minced
      1 Tbsp.
    • Coconut cream
      1 cup
    • Lime juice
      1 Tbsp.
    • Salt
      2 tsp.

    • Ingredients
      Amount
    • Green plantains, peeled, sliced 1" on diagonal
      2 each
    • Canola oil
      2 cups
    • Lime zest
      1 Tbsp.
    • Salt
      1/2 tsp.

    • Ingredients
      Amount
    • Pineapple, small dice
      3/4 cup
    • Jicama, small dice
      3/4 cup
    • Black beans, cooked
      3/4 cup
    • New Mexico green chile, roasted, peeled, seeded, small dice
      1/4 cup
    • Fresno chile, minced
      1 tsp.
    • Lime juice
      2 tsp.
    • Salt
      1 tsp.

    • Ingredients
      Amount
    • Coconut flakes, toasted
      1/4 cup
    • Cilantro
      as needed

    Method

    1. Season both sides of the mahi mahi with lime, cumin, and salt. Refrigerate for 1 hour,

    For the Coulis:

    1. Heat a small saucepan with the oil and add the garlic and onion and sauté until translucent and aromatic, about 3-4 minutes. Add the chiles and coconut cream and bring to a boil.
    2. Blend the chile coconut cream mixture with the cilantro and lime juice and salt until smooth, keep warm.

    For the Tostones:

    1. Heat a skillet with the oil and fry the plantains until lightly golden brown. Transfer to a paper towel lined tray to cool. Smash them to 1/4-inch thickness. Fry again until heated through and crispy.
    2. Dust with lime zest and salt

    For the Salsa

    1. Combine all the ingredients.
    2. Spoon the coulis on the plate, place tostones on the side, place the fish on the coulis, and top with salsa. Garnish with cilantro and coconut flakes.

  • Program Presented by New Mexico Department of Agriculture logo