This recipe turned out so awesome, you have to give it a try. The smokiness of the roasted jalapenos makes the whole dish sing. The sauce is sweet and slightly spicy from the peppers, it helps bring the fish up but not so much that it overpowers it. Being a huge avocado fan, this was just the perfect topping to such a delicious dish.
I served it alongside basmati rice and broccoli slaw dressed with an Asian ginger dressing.
Mahimahi with Roasted Jalapeno-Ponzu Sauce
Adapted from Isabel Cruz
2 tablespoons olive oil
4 x 6-ounce skinless mahimahi fillets
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
Jalapeno-Ponzu Sauce (recipe below)
1 avocado, thinly sliced
- Preheat the oven to 350 degrees F.
- In a large oven proof saute pan, heat the olive oil over High heat.
- Season the mahimahi with the salt and pepper. Place the fillets in the pan. Brown for about 2 minutes before flipping and browning the other side for 2 minutes.
- Transfer the pan to the oven and bake until the fish is opaque throughout, about 6 to 8 minutes.
- To serve, generously spoon the Jalapeno-Ponzu sauce over each piece of fish and top with the sliced avocado.
2 jalapenos, roasted and roughly chopped
1/2 cup sake
1/3 cup lemon juice
1/4 cup soy sauce
1 tablespoon olive oil
2 tablespoons sugar
- Combine the jalapenos, sake, lemon juice, soy sauce and olive oil in a food processor or blender and pulse until smooth.
- Transfer to a small saucepan and simmer until the raw sake taste begins to mellow, about 3 minutes.