recipe: cilantro pesto mahi mahi y corn salsa

So, after a long day out fishing I just wanted something that was quick and had a light, refreshing quality to it, so I threw together this meal with fresh Mahi Mahi I picked up on my way home. As always, you can take the fish I used and substitute almost any fresh fish you find, catfish is actually one of my other favorites for this dish, but chicken and even pork would work. The basics of this are based on a familiar pesto paste like what you’re probably used to with flat leaf parsley in Italian recipes. This draws upon a bit more a southern concept melding flavors that are a little more common there like the cilantro and pecan for the leaf and nut in the pest plus a surprising flavor of the serrano chili (or use an anaheim or jalapeno, whatever your flavor is)

pesto
cilantro
pecans
onion
garlic
serrano chili
black pepper
olive oil
food processor

Dice the onion, garlic and chili
Combine a minimum of 6:1 by volume of a shredded cilantro and crushed pecans
Add all to the food processor and begin to blend
Slowly add the oil to the mixture in a steady stream with the food processor running
Allow the mixture to come to a creamy texture

Mahi Mahi
Take about 1/3 of the pesto and some hot sauce and press it into the flesh of the fish.
Allow the fish to marinade in it for between 20 minutes and 3 hours.
Heat your grill or griddle or cast iron skillet to high
Sear off the fish on your heat source, turn only once, do not over cook, bringing the surface of the fish to slightly crispy while the inside should stay firm and flaky

Corn Salsa

corn (blanched kernels from the cob)
tomato (diced, retain liquids)
onion (diced)
garlic (diced)
serrano (pepper diced)
cilantro (shredded)
black pepper
lime or lemon zest and juice

Combine the all the above ingredients (including in a large mixing bowl and allow the flavors to meld over several hours refrigerated)
If you need extra liquid, you can add a little bit of olive oil to the mixture while it melds

Serving
Plate helping of the corn salsa
Plate the fish after it has stood away from the heat for a couple of minutes propped over the edge of the corn salsa
Spoon the remaining pesto over the fish filets

I personally find a few leaves of steamed collard to add another dimension to the dish, under the salsa they help bring the colors together and they add another flavor to the dish along with their health benefits. Other dark leafy greens would always work too.

About thedoormouse

I am I. That’s all that i am. my little mousehole in cyberspace of fiction, recipes, sacrasm, op-ed on music, sports, and other notations both grand and tiny: https://thedmouse.wordpress.com/about-thedmouse/
This entry was posted in recipes and tagged , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s