Mahimahi With Tomatillo Dip
This grilled mahimahi skewers recipe is a delightful fusion of flavors that will transport you to a tropical paradise. The succulent mahimahi pieces are marinated in a zesty lime and hot-pepper sauce before being grilled to perfection, resulting in a smoky and juicy dish that pairs perfectly with the tangy tomatillo dip. Each bite is a burst of fresh and vibrant ingredients, making this dish a favorite for any outdoor gathering.
— Constant Cookbook
Ingredients
- 3/4 cup hulled pumpkin seeds
- 2 Tbs. canola oil
- 1 small white onion, chopped
- 3 garlic cloves, minced
- 1/2 lb. tomatillos, husked and quartered
- 1 jalapeño chili, seeded and minced
- 1/2 tsp. ground cumin
- 1 cup chicken stock
- 2 Tbs. chopped fresh cilantro
- 2 Tbs. chopped fresh flat-leaf parsley
- Coarse salt and freshly ground pepper, to taste
- 1/4 cup fresh lime juice
- 2 Tbs. hot-pepper sauce
- 1 Tbs. molasses
- 1 Tbs. canola oil
- 1 1/2 lb. mahimahi fillets
- 4 wooden skewers, soaked in water for 20
- minutes, or metal skewers
Instructions
- Prepare a fire in a charcoal grill or preheat a gas grill.
- Meanwhile, make the tomatillo dip: In a small, dry fry pan over medium-high heat, toast the pumpkin seeds until they pop and brown slightly, about 5 minutes. Pour onto a plate and set aside.
- In the same pan over medium heat, warm the canola oil. Add the onion and garlic and sauté until soft, about 5 minutes. Reduce the heat to medium-low and add the tomatillos, chili and cumin. Stir well, cover and cook, stirring once or twice, until the tomatillos are soft, about 5 minutes.
- Transfer the tomatillo mixture to a blender or food processor and add the pumpkin seeds, stock, cilantro and parsley. Process until smooth. Season with salt and pepper. Divide among individual dipping bowls.
- To make the marinade, in a large nonaluminum bowl, whisk together the lime juice, hot-pepper sauce, molasses and canola oil. Cut the fish fillets into horizontal slices 3/4 inch thick and then into 2-by-4-inch pieces. Add the fish pieces to the marinade, turn to coat and let stand for 5 minutes. Thread the fish onto the skewers, dividing the pieces evenly among them.
- Place the skewers on the grill over direct heat and cook, turning once, until browned on the outside and opaque throughout, about 5 minutes total.
- Transfer the skewers to a warmed platter or individual plates. Serve with the dipping sauce alongside. Serves 4.
- <b>Variation Tip:</b> Shrimp or thinly sliced shark or swordfish can be used in place of the mahimahi. To cook on the stovetop, use a preheated grill pan over high heat.
Yield
Serves 4.
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