
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
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.
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.
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.
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
Directions
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.
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.
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.

Enjoy!
Oh my heavens does this look good! I’m adding it to my “coronavirus cooking list” now!
Thanks so much!! Yes, it’s very good. Hope you like it.