Make it Mahi

Boasting over 6,000 miles of spectacular shoreline on two coasts, it’s no surprise that the bounty of the sea has been a mainstay of Mexican cuisine for centuries – in ceviches, soups and cocktails; baked, fried or grilled. Let fresh marlin, sailfish, black sea bass snapper, tuna, porgy, swordfish and especially, Mahi Mahi, swim to the top of your Mexicaninspired menu.

Why Mahi Mahi?

Everyone’s favorite catch of the day, this sturdy white fish packs in highend quality and affordability. Mildflavored and an adaptable team player, Mahi Mahi pairs well with a wide range of sauces, and makes a fully satisfying filling for a sandwich or soft taco.

Chef Talk

The Barbacoa style of cooking refers to meats, turkey and fish, along with beans and other side dishes, slow-roasted over an open fire, or more traditionally, in a fire pit covered with succulent leaves of the maguey or agave plant. The Veracruz style fish is an elegant mix of flavors, bringing in tomatoes, chili and onion from Mexico and olives, capers and oregano from Spain.

Mahi Mahi Barbacoa with Black Rum Agave Glaze

INGREDIENTS

24 oz Mahi Mahi Buffet Cuts 2-4 oz Frozen, 8 pieces 1/2 C Syrup Agave 1/4 C Vinegar Cider 1 C Black Rum, any dark rum 2 Tsp Cajun Seasoning 1 Ea Onion Red Jumbo Carton Fresh, peeled, cut in 1/4" rings 2 Tbsp Extra Virgin Olive Oil In Tin 16 oz Tomatillo Whole, medium diced 3 Ea Persian Lime 16 oz Bean Pinto, drained & rinsed 2 ½ oz Cilantro, wash & trim, chop 2 Ea Cucumber, peel, chop ¾ Tsp Salt Coarse Kosher ½ Tsp Ground Black Pepper

PREPARATION

Preheat the char-grill to medium high heat. Remove husk from tomatillos and dice in to medium pieces a little larger than the size of the beans. Juice the limes, drain/rinse the beans, peel and chop cucumbers and chop cilantro. Mix all of the above in a bowl with salt and pepper and 1 Tbsp of olive oil. Set aside.

Separate the red onion slices in to rings and toss in olive oil, salt and pepper. Cook on the char-grill until have some color and are soft. Place the rum, agave syrup, and cider vinegar in a small sauce pot. Bring to a simmer and reduce until it has reached a thickened syrup like consistency. Oil and season the Mahi Mahi with the cajun seasoning. Place on the grill to cook. As the fish is cooking, brush with the agave glaze.