Mahi Mahi Fillet with Spicy Chickpea Salsa Recipe

Mahi mahi (also known as dolphin fish, dorado or by a wide variety of other regional name variations) are commonly found in tropical and subtropical waters around the world. For many years, this of course meant that they were unavailable to many as a foodstuff due to obvious transportation and preservation issues. With modern innovations such as freezing and vacuum packing, however, this firm fleshed fish is just one of the many delicacies now readily available to a far wider consumer base. The fillet used in this recipe was bought from an online game supplier and was supplied both vacuum packed and frozen. It proved to be in pristine condition when thawed out in preparation for cooking.

The mahi mahi is a beautifully colored fish and very attractive to the eye. The fresh fillets have a very slight purplish tinge to them and this may suggest that the flesh will have a unique and exotic flavor but this is not actually the case. Delicious it undoubtedly is but the flavor is not that different to common white fleshed fish such as cod, whiting or haddock.

Ingredients (Serves 1)

• 1 medium sized baking potato
• 1 teaspoon turmeric
• Salt
• 1 medium tomato
• 2 inch piece of English/hothouse cucumber
• 1 medium size and strength red chili
• 1 large garlic clove
• 1 tablespoon extra virgin olive oil
• Black pepper
• 1 egg
• 6 ounce skinless mahi mahi fillet
• 2 tablespoons all purpose (plain) flour
• Vegetable oil for frying
• 2 tablespoons canned chickpeas
• 1 teaspoon freshly chopped cilantro (coriander leaf), plus extra to garnish

Directions

Scrub but don't peel the potato and cut it in half length ways. It is also a good idea to slice a little bit off the curved side of each half to allow the halves to sit level and steady when they are ultimately laid on the serving plate. Put the halves in to a pot and scatter over the turmeric and a little salt. Pour in enough cold water to cover the potato and bring to a gentle simmer for twenty minutes.

The salsa can be prepared while the potato is simmering. This will allow a little extra time for the various flavors to infuse. Start by cutting the tomato in half and the cucumber piece in half length ways. Scrape the seeds and pulp out of each with a teaspoon and discard before finely dicing the flesh.

Put the diced tomato and cucumber in to a mixing bowl. Seed and finely dice the chili and add to the bowl along with the peeled and grated garlic clove. Season with salt and pepper, pour in the olive oil, stir well, cover with plastic wrap and set aside until required.

Lift the boiled potato halves from the water with a slotted spoon and sit them on a plate. Allow them to steam off and dry out slightly for about ten minutes before covering and leaving to cool completely.

Put the egg in to a pot cf cold water, ensuring it is fully submerged, and bring the water to a simmer for eight minutes. Take the pot to your sink and run cold water in it until the egg is cool enough to handle. Crack the egg shell by tapping it against a hard surface and carefully peel. Re-submerge the egg in cold water to cool it quickly and completely. This will prevent the unattractive bluish discoloration forming around the edges of the yolk. Pat the egg dry with kitchen paper, sit it on a small plate, cover and set aside until required.

When the potato halves are cool, pour a little bit of oil in to a non-stick frying pan and bring it up to a medium heat. Fry the potato halves for four to five minutes each side until the surfaces are golden and crisp.

Cut the mahi mahi fillet in half to make each half approximately the same size as the potato halves. Season well on both sides with salt and pepper.

Pour a little bit of oil in to a second non-stick frying pan and put the pan on to a medium heat. Scatter the flour on a small plate or in a flat bottomed bowl and pat the fish halves in it on both sides. Gently shake off the excess flour.

Lay the mahi mahi fillets in the pan and fry for about four minutes each side until cooked all the way through.

Wash the canning impurities from the chickpeas by placing them in a colander and rinsing under running cold water. Add to a pot with fresh cold water and put on to a medium to high heat until the water reaches a simmer. Continue to simmer for a couple of minutes before draining and returning to the empty pot.

Spoon the salsa in to the pot with the chickpeas and add the cilantro. Stir well to evenly combine everything together.

Lay the fried potatoes on a serving plate with their larger flat sides uppermost. Lift a mahi mahi fillet on to each potato platform. Cut the egg in half down through the center and also lay on the serving plate.

Spoon the chickpea salsa around the potato platforms and the egg and garnish with the last of the cilantro before serving.