| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dujour09, New |
6 |
servings |
INGREDIENTS
| 3 |
lb |
Mahi mahi; in 1/2-pound |
|
|
; fillets |
| 2 |
ts |
Cayenne |
| 2 |
ts |
Cumin |
| 4 |
tb |
Paprika |
| 2 |
ts |
Chili powder |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Black pepper |
| 6 |
lg |
Baking potatoes; diced |
| 3 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 1 |
ts |
Chopped garlic |
| 2 |
|
Granny Smith apples; diced |
| 1 |
c |
Corn |
| 1 |
bn |
Chives |
| 1 |
lb |
Haricots verts |
| 3 |
|
Roasted red peppers |
| 1/4 |
c |
Heavy cream |
INSTRUCTIONS
BLACKENED MAHI MAHI
SPICE MIX
POTATO HASH
RED PEPPER SAUCE
Mix all dry spices together.
Toss potatoes and 2 tablespoons olive oil together and saute in
medium heat in non-stick saute pan.
When 90 percent cooked, add 1 tablespoon of butter, garlic, and
apples; saute until potatoes are cooked, add corn at end, along with
chopped chives.
Reserve in warm place.
Place fish in spice mix, coat one side and salt and pepper the other
side of the fish.
Saute fish in large non-stick pan with 1 tablespoon olive oil for 3
minutes on each side.
Saute haricots verts with 1 tablespoon butter. Distribute equally
onto 6 plates: the haricots verts then the cooked potato hash on top,
then place the fish atop the potato hash. In a food processor,
process the red peppers and cream.
Garnish with red pepper coulis.
Yield: 6 servings
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