Mahimahi a la Talla

Ingredients

For the adobo marinade

  • 1  Ounce  vegetable oil
  • 2  Cups  white onion, diced
  • cloves garlic, smashed
  • 8  Ounces  guajillo chiles, deveined and seeded
  • 1/2  Ounce  cumin seeds, toasted
  • 1/2  Ounce  cinnamon sticks
  • quarts water
  • 1  Ounce  salt

For the habanero-chive rouille

  • egg yolk
  • habanero chile, stemmed, seeded and minced
  • 1/2  Tablespoon  honey
  • 2  Cups  canola oil
  • small bunch chives, blanched briefly in salted water and shocked in ice water
  • 1  Tablespoon  lemon juice
  • Salt, to taste

For the mahimahi

  • 1  Cup  mayonnaise
  • 2  Tablespoons  achiote paste blended with 1 cup water until smooth
  • 2  Tablespoons  honey
  • Four 6-ounce fresh mahimahi fillets
  • 2-3 cups shredded Napa cabbage
  • Juice of 1 lemon
  • 1/2  Cup  cilantro, minced
  • Salt and pepper, taste
  • 2  Tablespoons  vegetable oil
  • large, ripe heirloom tomatoes, sliced thinly
  • corn tortillas
  • Chives or micro greens, for garnish

Directions

For the adobo marinade

Heat the oil in a large saucepan over high heat. Cook the onion and garlic until translucent and then add the remaining ingredients. Simmer until the chiles are soft and then remove the cinnamon sticks. In the bowl of a food processor, purée the sauce until very smooth and place in the refrigerator until thoroughly chilled.

For the habanero-chive rouille

In a blender, combine the egg yolk, habanero, and honey and blend until smooth. While the blender is running, slowly add in the oil in a slow, steady stream until fully incorporated. Pat the chives dry in paper towels. Blend in the chives and lemon juice until fully incorporated, season with salt, to taste, and place in the refrigerator.

For the mahimahi

In a large mixing bowl, combine 1 cup of the adobo marinade, mayonnaise, achiote, and honey and mix thoroughly until well combined. Place the fish in a large glass baking dish and toss with the marinade. Marinate in the refrigerator for 4-6 hours or overnight.

In a large mixing bowl, combine the cabbage, lemon juice, cilantro, and 1 cup of the rouille and season with salt, to taste. Toss to coat the cabbage and chill in the refrigerator.

Heat a large, nonstick skillet over high heat. Remove the fish from the marinade, brush off any excess marinade, and season with salt and pepper, to taste. Add the oil to the hot pan and then add the fish.

Cook the fish until cooked through, about 4-5 minutes per side. Right before removing the fish from the heat, glaze the fish with some of the leftover marinade until the marinade caramelizes.

On 4 serving plates, arrange the sliced tomatoes in a circular pattern around the edge of the plate and season with salt and pepper, to taste. Lightly toast the corn tortillas and fold in half and place in the center of the plate. Top the tortilla with equal portions of the cabbage slaw and top each plate with a piece of fish. Garnish with chives or micro greens and serve immediately.