Smorrebrod with Roasted New Mexico Chiles, Salmon, and Herbed Cheese
4
PortionsThis grilled mahi mahi is paired with New Mexico green chile and coconut coulis, tostones, and a pineapple, jicama, and black bean salsa. The coulis is made with sweet and earthy New Mexico green chiles, garlic, cilantro and coconut cream for a delicious and luxurious sauce that will pair well with any protein.
Ingredients
4 each Mahi mahi fillet, 5 ounces
1 tsp Lime juice
1 tsp Cumin, ground
1 tsp Salt
Ingredients1 Tbsp Canola or olive oil
1/4 cup Onion, minced
1 tsp Garlic, minced
1 cup New Mexico green chile, roasted, seeded, chopped
1 Tbsp Cilantro, minced
1 cup Coconut cream
1 Tbsp Lime juice
2 tsp Salt
Ingredients2 each Green plantains, peeled, sliced 1″ on diagonal
2 cups Canola oil
1 Tbsp Lime zest
1/2 tsp Salt
Ingredients3/4 cup Pineapple, small dice
3/4 cup Jicama, small dice
3/4 cup Black beans, cooked
1/4 cup New Mexico green chile, roasted, peeled, seeded, small dice
1 tsp Fresno chile, minced
2 tsp Lime juice
1 tsp Salt
Ingredients1/4 cup Coconut flakes, toasted
as needed Cilantro
Directions
- Season both sides of the mahi mahi with lime, cumin, and salt. Refrigerate for 1 hour,
- FOR THE COULIS:
- 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.
- Blend the chile coconut cream mixture with the cilantro and lime juice and salt until smooth, keep warm.
- FOR THE TOSTONES:
- 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.
- Dust with lime zest and salt
- FOR THE SALSA
- Combine all the ingredients.
- 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.
