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Jim Coleman Recipes

Mahi Mahi with Tomatillo-Serrano Chile Vinaigrette

For this recipe you will need:

  • 2 tbsp peanut oil
  • 6 Mahi, Mahi fillets skinned, approximately 6 oz each
  • Salt and freshly ground pepper
  • Tomatillo-Serrano Chile Vinaigrette (recipe follows)

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 limejuice
  • 1 tbsp lemon juice
  • 1 small garlic clove, minced
  • 1 to 2 tbsp fresh cilantro, minced
  • Salt to taste

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.

©2006 WHYY