Grilled Mahi with Jalapeno Crema and Spicy Sofrito
| Serves | 5 |
|---|---|
| Ingredients | Seafood, Vegetables, Beans |
| Day Part | Dinner |
| Cuisine Type | Mexican |
Mahi-mahi is grilled with MINOR'S® Fire Roasted Jalapeño Flavor Concentrate, which adds spice to accompanying sofrito—onions, celery, red bell pepper, garlic, jalapeño concentrate, corn, and black beans. Garnished with jalapeño crema and cilantro.
Ingredients
30 oz Mahi mahi, dorado, fish
4 oz Minor's® Fire Roasted Poblano Flavor Concentrate Gluten Free (6x13.6oz)
2.5 tsp Olive oil
1 oz Olive oil
10 oz Onions, diced
4 oz Celery, diced
4.25 oz Red bell peppers, diced
3/4 oz Garlic, minced, wet
4 oz Minor's® Fire Roasted Poblano Flavor Concentrate Gluten Free (6x13.6oz)
9.25 oz Black beans, cooked
5 oz Corn, roasted
Steps
- Dry off fish completely. Preheat grill to high heat. Lightly oil the grill. Place mahi mahi filet on the grill and sear both sides.
- Combine the oil and Fire Roasted Poblano Flavor Concentrate. Take the seared mahi mahi from the grill, and coat the top of the fish with the mixture. Bake in a 350°F convection oven until fully cooked, approximately 7-9 minutes.
- In a sauté pan over medium high heat, add 1 oz olive oil. Add onions and sweat down. Add celery, bell peppers and garlic; sweat down for 3 minutes. Add Fire Roasted Poblano Flavor Concentrate, black beans and corn; sweat down for 3 minutes, stirring frequently. Season to taste. Set aside and keep warm.
Tips
Serve with Spanish rice.