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POC CHUC DE DORADO (Grilled Mahi Mahi with Salsas)
This dish and accompanying salsas are Yucatan in origin. It's a terrific yummy way to end a summer!
Serves: 6
Heat Scale: Hot
Recipe By: Chef Jim Fahey, Mexican Cuisine Restaurant, Cambridge, MA
MARINADE:
2 tablespoons Achiote Paste
2 cloves Garlic -- minced
1/2 teaspoon Cayenne
1/4 teaspoon dried Oregano
1/4 teaspoon ground Allspice
1/4 cup plus 2 tablespoons Sour Orange Juice or Red Wine Vinegar
1 1/2 teaspoons Kosher Salt
1 1/2 teaspoons fresh ground Black Pepper
1/2 teaspoon toasted Cumin Seeds
1/2 teaspoon Cinnamon
3 Whole Cloves

6 Mahi Mahi FilLets
Shredded Lettuce
Cebollas Encurtidas (Pickled Onions)
Habanero Salsa
Place all marinade ingredients in a blender or food processor; process until smooth. Pour marinade over fish filets; marinate 2 hours, turning occasionally.
Meanwhile, prepare the Pickled Onions and Salsa recipes (if using). Set all aside while finishing meal preparation.
Grill fish over hot coals, basing with marinade, until done, about 3 minutes per side.
To serve, place lettuce on individual serving plates, top with a filet. Ladle about 1/2 cup of Salsa over fish; garnish with 2 heaping tablespoons of Pickled Onions. Serve with hot corn tortillas and losts of cold beer.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved