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Dorado Ala Parilla Con Chile Verde
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    Dorado Ala Parilla Con Chile Verde (Grilled Mahi Mahi with Chile Verde Sauce)

  • Chile Verde Sauce:
  • 3 whole poblano chiles
  • 1 pound tomatillos
  • 2 serrano chiles
  • 1 Spanish onion
  • 2 medium tomatoes
  • 3 cloves garlic
  • 4 tablespoons olive oil
  • 1/3 cup pumpkin seeds
  • 2 cinnamon sticks
  • 1/2 cup sesame seeds
  • 3 cups chicken stock, divided
  • 2 tablespoons honey
  • Salt and pepper
  • 8 sprigs parsley
  • 8 sprigs cilantro
    The Fish:
  • 2 pounds Mahi Mahi
  • Salt and pepper
  • 6 large plantain or banana leaves (available in most Latin and Asian markets)
  • Chile Verde Sauce:
    Roast the poblano chiles, tomatillos, serrano chiles, onion, tomatoes, and garlic in a roasting pan in a 350-degree oven for 30 minutes.

    In the meantime, heat the olive oil in a sauce pan. Heat the oil through and toast the pumpkin seeds for about 2 minutes. Add the cinnamon sticks, sesame seeds, and toast for 2 more minutes.

    By this time the vegetables should be done. Remove them from the oven and dice them up. Add the diced vegetables to the toasted spices, in addition to 1-1/3 cup of the chicken stock, and the honey; cook for 3 minutes. Put this mixture in a blender and puree. Pour the mixture into a pan and add the remaining chicken stock. Bring to a boil and simmer for 10 minutes. Season with salt and pepper, chopped parsley and cilantro and add the juice of one lime.

    Yields: 4 cups

    The Fish:
    Season both sides of the fish with salt and pepper and wrap it up in the banana leaves. In a large sauté pan, cook each side of the fish for 4 minutes. Place the fish on a plate, open the banana leaves, and put the sauce over. Garnish with grilled corn and vegetables.

    Serves: 4

    Heat Scale: Medium

    From: Recipes From the Florida Fiery Foods Show
    Posted By: Fiery-foods.com Website
    Post Date: ???

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