Mahi Mahi with Tomatillo-Serrano Chile Vinaigrette

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

Mahi:

2 Tbsp. peanut oil
6 Mahi, Mahi fillets skinned, approximately 6 oz each
salt and freshly ground pepper

Tomatillo-Serrano Chile Vinaigrette:

4 fresh tomatillos, husked, rinsed and diced small
1/3 cup jicama, diced
1-1/2 Tbsp. red bell pepper, diced
1-1/2 Tbsp. yellow bell pepper, diced
1/2 mango, peeled and cut into diced small
1 serrano chile, seeded and finely diced
1/3 cup peanut oil
2 Tbsp. extra virgin olive oil
2 Tbsp. white wine vinegar
1-1/2 Tbsp. balsamic vinegar
1 Tbsp. fresh lime
1 Tbsp. lemon juice juice
1 small garlic clove, minced
1-2 Tbsp. fresh cilantro, minced
salt to taste

Instructions:

For the Tomatillo-Serrano Chile Vinaigrette:

In a bowl, combine the tomatillos, jicama, red and yellow bell peppers, mango and serrano chile, toss to mix.

In a small bowl, combine the peanut oil, olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, garlic and cilantro. Whisk to blend well, then pour the dressing over the diced vegetables and stir lightly to mix. Season with salt to taste.

Spoon the Tomatillo-Serrano Chile Vinaigrette onto 6 warm dinner plates and arrange the mahi mahi fillets in the center. Serve warm. For the Mahi:

Heat 2 Tbsp. of oil in a large skillet and add the Mahi Mahi fillets. Cook in batches over moderate heat for 2 minutes.

Turn the Mahi and cook on the other side until the fish is opaque throughout, about 4 minutes. Remove the fish to a large warm serving platter and set the fillets on top of the Tomatillo-Serrano Vinaigrette.

Recipe from Jim Coleman.