Jim Coleman Recipes
Mahi Mahi with Tomatillo-Serrano Chile Vinaigrette
For this recipe you will need:
Tomatillo-Serrano Chile Vinaigrette:
Heat 2 tbsp oil in a large skillet. Add the Mahi Mahi fillets and cook in batches over moderate heat for 2 minutes.
Turn and cook on the other side until the fish is opaque throughout, about 4 minutes. Remove the fish to a large warm platter.
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. 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.