Cuban Easy Blackened Mahi Mahi: Difference between revisions

Revision as of 17:26, 13 November 2015

Cuban Easy Blackened Mahi Mahi

Servings:	Serves 4
Ready in:	10 minutes
Prep. time:	5 minutes
Cook time:	5 minutes
Difficulty:
Recipe author:	[[User:Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK Cancio-Bello, J.D., on behalf of Cuban Cuisine UK Cancio-Bello, J.D., on behalf of Cuban Cuisine UK Cancio-Bello, J.D., on behalf of Cuban Cuisine UK|Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK Cancio-Bello, J.D., on behalf of Cuban Cuisine UK Cancio-Bello, J.D., on behalf of Cuban Cuisine UK Cancio-Bello, J.D., on behalf of Cuban Cuisine UK]]
First published:	23rd May 2014

This is a five minute recipes that carries a huge flavour punch..Low Calories, high in protein, gluten free. Paleo primal diet compatible.

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

1. 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.
2. 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.
3. Meanwhile, combine drained tomatoes, mango sauce, jalapeño, red onion, cilantro paste, the garlic and lime juice in medium bowl; set aside.
4. 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.

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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.