Pan-fried Mahi Mahi with Plantain Mofongo and Passion Buerre Blanc

1. 1

   Rub mahi mahi with adobo and 1 tablespoon olive oil and set aside.

2. 2

   Heat vegetable oil in a large heavy skillet until it reaches 365 degrees F. Cut plantains into small medallions, and then deep-fry until fully cooked, about 3 minutes.

3. 3

   Remove from oil and let drain on a paper towel-lined plate.

4. 4

   When drained, place plantains in a mortar.

5. 5

   Combine garlic and chicken chicharones with the plantains in the mortar and mash them together until mixed.

6. 6

   Set mofongo aside.

7. 7

   Heat 3 tablespoons olive oil in a medium skillet over medium-high heat.

8. 8

   Add fish and cook for 4 minutes on each side, or until cooked through.

9. 9

   Remove fish and let it rest on a plate.

10. 10

    Add passion fruit juice and wine to skillet and let reduce over medium-high heat for a few minutes.

11. 11

    Whisk in butter, a few cubes at a time, until the sauce thickens.

12. 12

    To serve, place mofongo in the center of the plate with mahi mahi on top.

13. 13

    Cover with the beurre blanc.

* Per serving · 4 servings · Values may vary.