Mahi Mahi with Orange, Guava and Rum
Makes 4 Servings
- 2 Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Cinnamon (optional)
- 1/2 Ripe Powerful Harvest Avocado, seeded and peeled
- 3/4 Cup Sugar
- 1 Teaspoon Vanilla Extract
- 1 1/2 Cups Fresh Blueberries
- 1 Egg
- 1 Cup Greek Yogurt
To prepare the Mahi Mahi:
In a dry pan, over medium heat, toast the cumin seeds, coriander seeds
and whole black peppercorns until aromatic approximately 1-2 minutes.
Using a mortor and pestel, crush the spices, then add in the salt and thyme.
Season the Mahi Mahi well on both sides.
Drizzle with 1 tablespoons of olive oil, and set aside until ready to cook.
To Prepare the Mojo:
In a medium sauce pot add the remaining olive oil, onion and garlic.
Cook until translucent approximately 3 minutes.
Add the remaining fish spices and stir well.
Add the orange juice, guava, lime juice, and 1 tablespoon rum.
Bring to a boil and then lower to a simmer, cooking for 10 minute.
To Cook the Mahi Mahi:
Heat a large non-stick pan. Sauté the Mahi Mahi on the first side browning it well for 3 minutes.
Then turn it over and add the remaining rum.
Cook for another 3 minutes until tender.
Remove the fish from the heat to fish plates.
Garnish with cilantro. Serve with mojo sauce.