Blackened Mahi Mahi with Pico De Galo

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This dish was cooked and served because my husband is on a fish and seafood diet. He always enjoyed fish and seafood especially fish but not all type of fishes. He only eat the white, lean and firm fishes like Grouper, Haddock, Pacific Cod, Pacific Halibut, Pacific Rockfish, Striped Bass and Pacific Sole.

Well, he sometimes had Black Sea Bass, Chilean Sea Bass and Red Snapper too. All these fishes are very mild and sweet taste. I will cook all these fishes in fillets form as my husband does not like it with their head, tail and bones on them.

He too enjoys it cook in many ways like blackened, steamed, stir-fried, grilled and barbecue. This dish was prepared because I managed to get the Mahi Mahi fillet at a good price at the Fresh Market in Rogers, Arkansas. So, I came up with this dish with a Mexican fare.

 

 

6 servings

Ingredients

6 (7 oz) Mahi Mahi, skinless and boneless

3 teaspoons garlic powder

1 teaspoon ground red pepper

½ teaspoon cumin seeds

4 teaspoons ground cumin

1¼ teaspoons onion powder

1½ teaspoons coarsely ground black pepper

1½ teaspoon salt

3 tablespoons canola/vegetable/corn oil

 

Pico de Galo

Ingredients:

2 avocados, peeled and core removed, cut in cubes

2 cups diced Roma tomatoes

½ cup diced onions

1 seeded and minced fresh jalapeno

2 cloves garlic, peeled and finely minced

Salt and ground black pepper to taste

 

Method:

Combine all the above ingredients in mixing bowl.

 

 

Method:

Combine garlic powder, ground red pepper, cumin seed, ground cumin, onion powder and ground black pepper in a flat dish.

Rub a tablespoon of canola/vegetable/corn oil evenly over all the Mahi Mahi and then transfer to the blacken spices mixture to lightly coat it. Dust off the excess spices and place on a parchment sheet.

Heat a large frying/skillet pan with the remaining canola/vegetable/corn oil over medium-high heat. Gently place the coated Mahi Mahi one a time (working in 2 batch) and pan-fry each side for 3 minutes or until the Mahi Mahi are hard when it is touch. Continue pan-frying until all the Mahi Mahi are done.

Transfer to a serving plate and top them with Pico de Galo. When serving individually, place each piece of blackened Mahi Mahi on top of a bed of rice of your choice. (I used salsa verde rice). Then top with some Pico de Galo

 

This entry was posted in Chindian Recipes, Fish and Seafood, Mexican. Bookmark the permalink.

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