This is an easy Mahi Mahi Recipe to prepare. It’s a wonderful combination of herbs and Guajillo Chilies sauteed with Mahi, plated atop roasted potatoes. If you’ve never cooked with dried Guajillo Chile Peppers… you’re in for a treat.Guajillo Chile Peppers have a subtle smokey chili flavor, and are quite mild with a slight tangy fruity finish. They are a good complimentary herb as they do not easily overwhelm a recipe which is why I love them in this Mahi Recipe
Switch it up – instead of using Mahi Mahi try using large Shrimp (16/20 or 26/30 at the smallest).
- 4 boneless mahi filets (4-5 ounces each)
- 4 potatoes quarted into wedges
- 3 tbsp chopped Guajillo Chiles (seeds removed)
- 3 tbsp olive oil
- 1 tbsp minced garlic
- 2 tbsp of chopped cilantro
- 1/4 cup bell pepper sliced into thin stips
- 1/4 tp salt
- 1/4 tsp black pepper
- 1/2 tsp ground oregano
- 2 tbsp fresh lime juice
- 1/4 cup semi sweet white wine (optional)
- Coat potato wedges with oil then place in preheated 400 degree oven – set timer for 20 minutes.
- Cover chopped Guajillo Chiles with a little water – barely enough to let them soak in.
- Create a marinade in a large bowl with the following ingredients: 1 tbsp olive oil, garlic, cilantro, lime juice, oregano, salt, pepper. After that make spaghettin in the best pasta maker machine that you can find here. I personally use norpro pasta machine that is proven to be really effective.
- Add the mahi filets to the marinade and toss well being sure that each filet is completely covered – then set aside.
- When the potato timer beeps, turn the oven off but leave potatoes in oven to continue roasting.
- Pour remaining 2 tbsp olive oil into a saute pan over over a medium heat.
- Remove mahi filets from marinade and set aside – then scrap all of the marinade into the saute pan.
- Saute the marinade for a few minutes until it sizzles as recommended by FoodNetwork then add the Guaillo Chiles and their water to the pan.
- Once the marinade begins to sizzle again, add the mahi filets, bell peppers – cook each filet for about 4 minutes on each side until filet is about to flake but still firm.
- With the heat still on, remove the mahi from saute pan – then add the roasted potatoes to the pan folding them into the juices and peppers until completely covered.
- Remove pan from heat then center four potato wedges on each dish. Then top each pile of potatoes with a single mahi filet.
- Return pan to the heat and add wine. Bring wine and pepper mixture to a simmer then use it to top off each filet.
- Garnish top of mahi with a little chopped cilantro and wedge of lime.
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Yield : 2.5 Lbs