Recipe: Pan Seared Coriander Crusted Mahi-Mahi with Jicama Slaw by Michael’s on East, Sarasota, FL


Pan-Seared Coriander-Crusted Mahi-Mahi
Salsa Verde, Cumin-Roasted Plum Tomatoes, Corn-Cilantro Rice, Toasted Pepitas Seeds & Jicama Slaw

Michael’s on East is featured in “The Restaurant Diet” as one of 9 top Sarasota area restaurants in the book.

As prepared by Michael’s On East Executive Chef Jamil Pineda

Serves 4

For the Mahi-Mahi
4 7 oz center cuts of Mahi-Mahi
1 Tablespoon Ground Coriander
1 teaspoon Ground Garlic
1 teaspoon Ground Onion
½ teaspoon Ground Cumin
2 tablespoon Sugar
1 teaspoon Kosher Salt
1 oz Olive Oil

Preheat the oven to 450 degrees F. In a small mixing bowl, add all the ground ingredients with the salt and sugar and mix well to make the crust. Coat the Mahi on both sides, in a sauté pan over medium high heat, add the oil and sear the fish on one side. Flip the fish and finish cooking in the oven for 4 to 5 minutes. Set aside until the dish is ready to be plated.

For the Salsa Verde
2 lbs Fresh Tomatillos, husked and well rinsed
2 fresh Jalapeno Peppers
1 medium White Onion, quartered
4 Tablespoons Olive Oil
4 Cloves Garlic, unpeeled
1/2 cup Fresh Cilantro Leaves (loosely packed)
Juice of 1/2 lime
Kosher Salt

Preheat the oven to 450 degrees F. Add the tomatillos to a baking sheet along with the jalapenos and onion wedges. Toss with 1 tablespoon of the olive oil and roast about 7 minutes in the oven. Turn the vegetables, add the garlic and roast until everything is slightly softened and charred, another 7 to 8 minutes. Set aside to cool.

Peel the garlic and remove the stems and seeds from the jalapenos. Add the roasted vegetables to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 teaspoon salt and pulse until incorporated. With the processor running, stream in the remaining 3 tablespoons olive oil until the salsa is slightly runny but not smooth. Add more salt if desired.

For the Rice
3 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
1 Medium Onion, finely chopped
4 Garlic Cloves, minced
2 to 4 Jalapenos, cored and minced
2 cups Corn Kernels
2 cups Jasmine Rice
2 ½ cups Water
Kosher Salt
¾ cup Cilantro, finely chopped
Juice of 2 limes, freshly squeezed

Add oil and butter to a large sauce pan over medium-high heat. Add the onions and cook, stirring occasionally, until soft, 3 to 4 minutes. Add garlic, jalapenos and corn. Cook for 1 to 2 minutes, stirring constantly. Add the rice and stir well to coat all grains. Add water and season with salt to taste. Stir once and allow water to come to a rapid boil. Cover and reduce heat to medium. Cook for 10 to 12 minutes, or until water has been absorbed. Remove from heat and allow pan to rest, covered, for 7 to 10 minutes. Uncover pan, add cilantro and lime juice. Fluff with a fork and serve immediately, adding a little bit more salt if necessary. Set aside until the dish is ready to be plated.

For the Tomatoes
6 Plum Tomatoes, cut in half
1 teaspoon Ground Garlic
1 teaspoon Ground Onion
1 teaspoon Ground Cumin
1 tablespoon Sugar
1 teaspoon Kosher Salt
2 oz Olive Oil 

Preheat the oven to 450 degrees F. In a small mixing bowl, add all the ingredients together. Place the tomatoes skin up on a baking sheet and roast for 8 minutes. Set aside until the dish is ready to be plated.

For the Jicama Slaw
2 Large Jicamas, peeled and julienned
1 Red Pepper, julienned
1 Yellow Pepper, julienned
1 Red Onion, julienned
2 cups, Broccoli Slaw
½ Bunch Cilantro
½ Bunch Parsley
½ cup Rice Vinegar
1 Tablespoon Sugar
½ cup Extra Virgin Olive Oil
Salt and Black Pepper to Taste

Continue sugar, salt, pepper and vinegar together in a small mixing bowl. Stir until the sugar is dissolved. Add remaining ingredients and mix well. Set aside until ready to plate the dish.

To Plate
On 4 dinner plates place the rice at top of the plate. Add two tablespoons of the Salsa Verde next to the rice, then place the Mahi on top of the salsa. Place 3 halves of tomatoes next to the Mahi, the jicama slaw on top of the Mahi and add more chopped cilantro to garnish, if desired. Serve and enjoy!

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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