Cuban Easy Blackened Mahi Mahi: Difference between revisions
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====Best recipe review==== | |||
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''<span class="reviewTitle">Spicy fish!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5 </span> | |||
<span class="reviewDesc">This is glorious, thanks Carla. Hope you're doing ok now. x</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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This is a five minute recipes that carries a huge flavour punch..Low Calories, high in [[Protein|protein]], [[Gluten|gluten]] free. Paleo primal diet compatible. | This is a five minute recipes that carries a huge flavour punch..Low Calories, high in [[Protein|protein]], [[Gluten|gluten]] free. Paleo primal diet compatible. | ||
Revision as of 10:40, 25 December 2021
| Cuban Easy Blackened Mahi Mahi | |
|---|---|
Best recipe reviewSpicy fish! 4.5/5 This is glorious, thanks Carla. Hope you're doing ok now. x Paul R Smith |
| Servings: | Serves 4 |
| Calories per serving: | 223 |
| Ready in: | 10 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
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| Recipe author: | Carla 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
- 1.5 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 (100g 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
- 1/2 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.
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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.
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