Cuban Easy Blackened Mahi Mahi: Difference between revisions
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| Combine the [[Adobo|adobo]], the [[Garlic powder|garlic powder]], [[Dried oregano|dried oregano]], [[Ground ginger|ground ginger]], [[Smoked paprika|smoked paprika]], [[Salt|salt]] and black and [[Red peppers|red peppers]] in small bowl. Stir in [[Olive oil|olive oil]] and [[Liquid smoke|liquid smoke]] to make a saucy paste; divide mixture in half and set aside one portion. | | Combine the [[Adobo|adobo]], the [[Garlic powder|garlic powder]], [[Dried oregano|dried oregano]], [[Ground ginger|ground ginger]], [[Smoked paprika|smoked paprika]], [[Salt|salt]] and black and [[Red peppers|red peppers]] in small bowl. Stir in [[Olive oil|olive oil]] and [[Liquid smoke|liquid smoke]] to make a saucy paste; divide mixture in half and set aside one portion. | ||
| [[Brush]] half of the paste on [[Fish|fish]] fillets; set aside. Lightly [[Spray|spray]] [[Grill|grill]] or [[Grill pan|grill pan]]. Heat to high heat; when hot, add [[Fish|fish]] and cook 3 to 4 minutes per side, turning once. | | [[Brush]] half of the paste on [[Fish|fish]] fillets; set aside. Lightly [[Spray|spray]] [[Grill|grill]] or [[Grill pan|grill pan]]. Heat to high heat; when hot, add [[Fish|fish]] and cook 3 to 4 minutes per side, turning once. | ||
| Meanwhile, combine drained [[Tomatoes|tomatoes]], [[Mango|mango]] [[Sauce|sauce]], [[ | | Meanwhile, combine drained [[Tomatoes|tomatoes]], [[Mango|mango]] [[Sauce|sauce]], [[Jalapeño|jalapeño]], [[Red onion|red onion]], [[Cilantro|cilantro]] paste, the [[Garlic|garlic]] and [[Lime juice|lime juice]] in medium bowl; set aside. | ||
| Remove [[Fish|fish]] from [[Grill|grill]] once it flakes easily with a fork. [[Brush]] remaining paste on cooked [[Fish|fish]]. Serve with [[Mango salsa|mango salsa]] over a bed of heated [[Black beans|black beans]]. | | Remove [[Fish|fish]] from [[Grill|grill]] once it flakes easily with a fork. [[Brush]] remaining paste on cooked [[Fish|fish]]. Serve with [[Mango salsa|mango salsa]] over a bed of heated [[Black beans|black beans]]. | ||
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Revision as of 10:04, 18 August 2014
| Cuban Easy Blackened Mahi Mahi | |
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| Servings: | Serves 4 |
| Ready in: | 10 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
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This is a five minute recipes that carries a huge flavour punch..Low Calories, high in protein, gluten free. Paleo primal diet compatible.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1-1/2 teaspoons Goya Adobo with Habanero
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon ground ginger
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground red pepper
- 2 tablespoons olive oil
- 1 tablespoon Maggi liquid smoke seasoning
- 4 mahi mahi fillets (4 oz each)
- Butter based grilling spray
- 1 can chopped Tomatoes, drained, chopped
- 3 tablespoons Tropical Sun mango chilli sauce
- 1 can Goya black beans
- 1 jalapeno pepper, seeded, chopped or 3 tablespoons Goya jalapeno slices
- ½ cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- 1 lime, juiced
Method
- Combine the adobo, the garlic powder, dried oregano, ground ginger, smoked paprika, salt and black and red peppers in small bowl. Stir in olive oil and liquid smoke to make a saucy paste; divide mixture in half and set aside one portion.
- Brush half of the paste on fish fillets; set aside. Lightly spray grill or grill pan. Heat to high heat; when hot, add fish and cook 3 to 4 minutes per side, turning once.
- Meanwhile, combine drained tomatoes, mango sauce, jalapeño, red onion, cilantro paste, the garlic and lime juice in medium bowl; set aside.
- Remove fish from grill once it flakes easily with a fork. Brush remaining paste on cooked fish. Serve with mango salsa over a bed of heated black beans.
Serving suggestions
Serve over a bed of lettuce or over an island of reduced Black bean soup.
Recipe source
This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.