Name: Blue Corn Crusted Mahi Mahi with a Smoky Red Pepper Sauce and Warm Salsa Veracruz
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 4 Mahi Mahi filets, about 4 oz. each; salt and pepper; 1 cup all-purpose flour; 3 large eggs, lightly whisked; 2 cups crushed blue corn; 2 tbsp olive oil; Smoky Red Pepper Sauce; Warm Salsa Veracruz; fresh oregano leaves for garnish; 2 red bell peppers, roasted, peeled, seeded, and chopped; ½ small red onion, chopped; 4 cloves garlic, peeled and coarsely chopped; ¼ cup red wine vinegar; 2 tbsp Dijon mustard; 1 tbsp chipotle peppers in adobo sauce; ¼ cup olive oil; 2 tbsp olive oil; 1 ½ cups cherry tomatoes, cut in half; 3 cloves garlic, finely chopped; 2 Serrano chilies, thinly sliced; 1 cup V8 juice; 1 tbsp honey; ½ cup olives, I used Manzanilla olives; 2 tbsp capers; 2 tsp fresh oregano, chopped; 2 tbsp fresh basil, chopped; salt and freshly ground black pepper to taste

Blue Corn Crusted Mahi Mahi with Smoky Red Pepper Sauce & Warm Salsa Veracruz

Do you usually cook anything special for Cinco de Mayo? Do you make some kind of Mexican inspired meal or is it just like another day for you? We usually do something Mexican inspired, because of the fact that I always want an excuse to make a margarita. This Blue Corn Crusted Mahi Mahi with Smoky Red Pepper Sauce & Warm Salsa Veracruz is the perfect fresh and light meal to celebrate our friends south of the border.

When I found fresh Mahi Mahi filets in the local grocery store, I knew that I wanted to make this fish reminiscent of a meal that we had on our last trip to Mexico. (I am a copious note-taker when we are on trips and I documented this meal as best I could so that I could remember all of the flavors to recreate it.) I’m pretty sure that I got it right, but if not I’m still really satisfied.

What’s great about this recipe, is that you could make it with any other flaky, mild white fish and it would be great. The Smoky Red Pepper Sauce and the Warm Salsa Veracruz have so much flavor that they definitely would complement any fish you serve.

Blue Corn Crusted Mahi Mahi with Smoky Red Pepper Sauce & Warm Salsa Veracruz

Authorloulousucre

DifficultyBeginner

This meal is inspired by a meal at the Royal Hideaway Playacar in Playa del Carmen, Mexico. The sauces are inspired by Bobby Flay's Mesa Grill.

Yields4 Servings

Prep Time30 minsCook Time20 minsTotal Time50 mins

For the Blue Corn Crusted Mahi Mahi

4 Mahi Mahi filets, about 4 oz. each

salt and pepper

1 cup all-purpose flour

3 large eggs, lightly whisked

2 cups crushed blue corn

2 tbsp olive oil

Smoky Red Pepper Sauce

Warm Salsa Veracruz

fresh oregano leaves for garnish

For the Smoky Red Pepper Sauce:

2 red bell peppers, roasted, peeled, seeded, and chopped

½ small red onion, chopped

4 cloves garlic, peeled and coarsely chopped

¼ cup red wine vinegar

2 tbsp Dijon mustard

1 tbsp chipotle peppers in adobo sauce

¼ cup olive oil

For the Warm Salsa Veracruz:

2 tbsp olive oil

1 ½ cups cherry tomatoes, cut in half

3 cloves garlic, finely chopped

2 Serrano chilies, thinly sliced

1 cup V8 juice

1 tbsp honey

½ cup olives, I used Manzanilla olives

2 tbsp capers

2 tsp fresh oregano, chopped

2 tbsp fresh basil, chopped

salt and freshly ground black pepper to taste

To make the Blue Corn Crusted Mahi Mahi

Dry the fish well and season liberally with salt and freshly ground black pepper.

Dredge each piece of fish lightly in the flour, then the egg, and then roll each in the crushed blue corn chips. Set aside.

Heat the oil in a large pan over medium heat and cook the fish for about 4-5 minutes on each side, until the fish starts to turn lightly brown. You may have to cook it a little longer depending on the thickness of your fish.

To serve: Spoon some of the Smoky Red Pepper Sauce in the bottom of a bowl or plate and add a piece of fish. Top with the Warm Salsa Veracruz. Garnish with a sprig of oregano.

To make the Smoky Red Pepper Sauce:

Combine the red peppers, onion, garlic, vinegar, honey, mustard, and chipotles in adobo in a blender. Season with salt and pepper and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Strain the sauce into a bowl.

To make the Warm Salsa Veracruz:

Heat the oil in a medium pan over high heat. Add the tomatoes, garlic, serrano chilies, and cook for 1 minute. Add the vegetable juice and honey. Bring to a simmer and cook for 2-3 more minutes. Add the olives, capers, oregano, and basil. Cook for 1 minute more. Season with salt and pepper to taste.

If you make the sauce beforehand, just rewarm on the stovetop right before serving the fish.

Ingredients

For the Blue Corn Crusted Mahi Mahi

4 Mahi Mahi filets, about 4 oz. each

salt and pepper

1 cup all-purpose flour

3 large eggs, lightly whisked

2 cups crushed blue corn

2 tbsp olive oil

Smoky Red Pepper Sauce

Warm Salsa Veracruz

fresh oregano leaves for garnish

For the Smoky Red Pepper Sauce:

2 red bell peppers, roasted, peeled, seeded, and chopped

½ small red onion, chopped

4 cloves garlic, peeled and coarsely chopped

¼ cup red wine vinegar

2 tbsp Dijon mustard

1 tbsp chipotle peppers in adobo sauce

¼ cup olive oil

For the Warm Salsa Veracruz:

2 tbsp olive oil

1 ½ cups cherry tomatoes, cut in half

3 cloves garlic, finely chopped

2 Serrano chilies, thinly sliced

1 cup V8 juice

1 tbsp honey

½ cup olives, I used Manzanilla olives

2 tbsp capers

2 tsp fresh oregano, chopped

2 tbsp fresh basil, chopped

salt and freshly ground black pepper to taste

Directions

To make the Blue Corn Crusted Mahi Mahi

Dry the fish well and season liberally with salt and freshly ground black pepper.

Dredge each piece of fish lightly in the flour, then the egg, and then roll each in the crushed blue corn chips. Set aside.

To serve: Spoon some of the Smoky Red Pepper Sauce in the bottom of a bowl or plate and add a piece of fish. Top with the Warm Salsa Veracruz. Garnish with a sprig of oregano.

To make the Smoky Red Pepper Sauce:

To make the Warm Salsa Veracruz:

If you make the sauce beforehand, just rewarm on the stovetop right before serving the fish.

Blue Corn Crusted Mahi Mahi with a Smoky Red Pepper Sauce and Warm Salsa Veracruz

Ingredients Directions