Spiced Mahi-Mahi with Mashed Plantains and Pickled Onion
By Lawman JohnsonPublished on June 21, 2022
Time
40 minutes
Yield
Serves 4
Ingredients
Pickled Onions
1 red onion, halved and sliced thin1 cup distilled white vinegar ⅓ cup sugarMahi-Mahi
3 green plantains, peeled, halved lengthwise, and cut into 1-inch pieces4 teaspoons table salt, divided3 tablespoons unsalted butter 4 (8-ounce) skinless mahi-mahi fillet, 1 to 1½ inches thick2 tablespoons jerk seasoning ½ teaspoon pepper 2 tablespoons vegetable oilBefore You Begin
Garnish with fresh cilantro leaves. We call for green (unripe) plantains here. If your plantains have started to yellow, they will be on the sweeter side.
Instructions
- Place onion in medium bowl. Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Pour vinegar mixture over onion, pressing onion below surface of liquid. Let onion cool completely, about 30 minutes, stirring occasionally. (Pickled onions can be refrigerated for up to 1 week.)
- Place plantains and 2 teaspoons salt in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until paring knife can be easily slipped in and out of plantains, 18 to 22 minutes. Reserve 1 cup cooking liquid, drain plantains, and return to pot. Using potato masher, mash plantains until smooth and no lumps remain. Stir in butter, 1 teaspoon salt, and ¾ cup reserved cooking liquid until fully combined. Cover and keep warm. (Adjust plantain consistency with remaining ¼ cup cooking liquid as necessary before serving).
- Meanwhile, pat mahi-mahi dry with paper towels and sprinkle with jerk seasoning, pepper, and remaining 1 teaspoon salt. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add fish and cook until well browned on both sides and registering 140 degrees, 12 to 14 minutes. Serve mahi-mahi with mashed plantains and pickled onion.
for the pickled onions
for the mahi-mahi
Time
40 minutesYield
Serves 4Ingredients
Pickled Onions
1 red onion, halved and sliced thin
1 cup distilled white vinegar
⅓ cup sugar
Mahi-Mahi
3 green plantains, peeled, halved lengthwise, and cut into 1-inch pieces
4 teaspoons table salt, divided
3 tablespoons unsalted butter
4 (8-ounce) skinless mahi-mahi fillet, 1 to 1½ inches thick
2 tablespoons jerk seasoning
½ teaspoon pepper
2 tablespoons vegetable oil
Ingredients
Pickled Onions
1 red onion, halved and sliced thin
1 cup distilled white vinegar
⅓ cup sugar
Mahi-Mahi
3 green plantains, peeled, halved lengthwise, and cut into 1-inch pieces
4 teaspoons table salt, divided
3 tablespoons unsalted butter
4 (8-ounce) skinless mahi-mahi fillet, 1 to 1½ inches thick
2 tablespoons jerk seasoning
½ teaspoon pepper
2 tablespoons vegetable oil
Ingredients
Pickled Onions
1 red onion, halved and sliced thin
1 cup distilled white vinegar
⅓ cup sugar
Mahi-Mahi
3 green plantains, peeled, halved lengthwise, and cut into 1-inch pieces
4 teaspoons table salt, divided
3 tablespoons unsalted butter
4 (8-ounce) skinless mahi-mahi fillet, 1 to 1½ inches thick
2 tablespoons jerk seasoning
½ teaspoon pepper
2 tablespoons vegetable oil
Why This Recipe Works
Coating mahi-mahi fillets with jerk seasoning before searing created a gorgeous, bold crust.
Before You Begin
Garnish with fresh cilantro leaves. We call for green (unripe) plantains here. If your plantains have started to yellow, they will be on the sweeter side.
Instructions
- Place onion in medium bowl. Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Pour vinegar mixture over onion, pressing onion below surface of liquid. Let onion cool completely, about 30 minutes, stirring occasionally. (Pickled onions can be refrigerated for up to 1 week.)
- Place plantains and 2 teaspoons salt in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until paring knife can be easily slipped in and out of plantains, 18 to 22 minutes. Reserve 1 cup cooking liquid, drain plantains, and return to pot. Using potato masher, mash plantains until smooth and no lumps remain. Stir in butter, 1 teaspoon salt, and ¾ cup reserved cooking liquid until fully combined. Cover and keep warm. (Adjust plantain consistency with remaining ¼ cup cooking liquid as necessary before serving).
- Meanwhile, pat mahi-mahi dry with paper towels and sprinkle with jerk seasoning, pepper, and remaining 1 teaspoon salt. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add fish and cook until well browned on both sides and registering 140 degrees, 12 to 14 minutes. Serve mahi-mahi with mashed plantains and pickled onion.
for the pickled onions
for the mahi-mahi
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