Mahimahi a la Talla

Staff Writer
Mahimahi a la Talla
Mahimahi a la Talla
Noah Fecks

Mahimahi a la Talla

Here's a light, yet tasty preparation for delicate mahimahi. The white-fleshed fish is marinated in classic adobo and then pan-seared to crisp perfection and served with a slightly spicy habanero-chive dressing.

4
Servings
2029
Calories Per Serving
Deliver Ingredients

Ingredients

For the adobo marinade

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

For the habanero-chive rouille

  • 1 egg yolk
  • 1 habanero chile, stemmed, seeded and minced
  • 1/2 Tablespoon honey
  • 2 Cups canola oil
  • 1 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
  • 4 large, ripe heirloom tomatoes, sliced thinly
  • 4 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.

Nutritional Facts

Total Fat
175g
100%
Sugar
44g
N/A
Saturated Fat
17g
85%
Cholesterol
183mg
61%
Protein
44g
88%
Carbs
86g
29%
Vitamin A
1039µg
100%
Vitamin B12
1µg
18%
Vitamin B6
2mg
82%
Vitamin C
92mg
100%
Vitamin D
0.2µg
N/A
Vitamin E
25mg
100%
Vitamin K
192µg
100%
Calcium
268mg
27%
Fiber
25g
100%
Folate (food)
121µg
N/A
Folate equivalent (total)
121µg
30%
Iron
10mg
56%
Magnesium
184mg
46%
Monounsaturated
92g
N/A
Niacin (B3)
17mg
87%
Phosphorus
537mg
77%
Polyunsaturated
63g
N/A
Potassium
2627mg
75%
Riboflavin (B2)
1mg
56.6%
Sodium
2912mg
100%
Sugars, added
11g
N/A
Thiamin (B1)
0.3mg
17.8%
Trans
0.5g
N/A
Zinc
3mg
18%