Pan Seared Mahimahi with Poblano Mash and Tomato Re

Name: Pan Seared Mahimahi with Poblano Mash and Tomato Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound mahimahi fillets, cut into 2-ounce strips; Salt and freshly ground black pepper; 2 to 3 tablespoons olive oil; Poblano Mashed Potatoes, recipe follows; Tomato-Cumin Relish, recipe follows; 5 large baking potatoes, quartered; 1 cup hot milk; 4 tablespoons butter; 1 roasted poblano; 3 scallions, sliced; 1/4 cup chopped cilantro leaves; 1/4 cup chopped parsley leaves; 1/2 cup spinach leaves; 1/3 cup lime juice; Salt and pepper; 1 cup very ripe diced red tomatoes; 1 cup very ripe diced yellow tomatoes; 1/2 cup 1/4-inch dice red onion; 1/2 cup sliced scallions; Olive oil; 1 tablespoon ground cumin

Servings: persons

1 pound mahimahi fillets, cut into 2-ounce strips
Salt and freshly ground black pepper
2 to 3 tablespoons olive oil
Poblano Mashed Potatoes, recipe follows
Tomato-Cumin Relish, recipe follows
5 large baking potatoes, quartered
1 cup hot milk
4 tablespoons butter
1 roasted poblano
3 scallions, sliced
1/4 cup chopped cilantro leaves
1/4 cup chopped parsley leaves
1/2 cup spinach leaves
1/3 cup lime juice
Salt and pepper
1 cup very ripe diced red tomatoes
1 cup very ripe diced yellow tomatoes
1/2 cup 1/4-inch dice red onion
1/2 cup sliced scallions
Olive oil
1 tablespoon ground cumin

1
Season both sides of fish.
2
Heat a large saute pan, and then add the olive oil.
3
When oil is hot, add mahimahi pieces, skin side down.
4
After 3 minutes, turn strips over and cook for another 3 minutes.
5
Place fish over the Poblano Mashed Potatoes and spoon Tomato-Cumin Relish on top to plate.
6
Boil potatoes until tender.
7
Rice potatoes and then, with a whisk, incorporate milk and butter.
8
Puree poblano, scallions, cilantro, parsley, spinach and lime juice in a blender.
9
Add mixture to potatoes and combine.
10
Season to taste.
11
Combine tomatoes, onion, and scallions.
12
Coat with olive oil.
13
Add cumin.
14
Season, to taste.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 pound mahimahi fillets, cut into 2-ounce strips, Salt and freshly ground black pepper, 2 to 3 tablespoons olive oil, Poblano Mashed Potatoes, recipe follows, and more.

Yes, Pan Seared Mahimahi with Poblano Mash and Tomato Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Seared Mahimahi with Poblano Mash and Tomato Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions