"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pan Seared Mahi Mahi Recipe

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This recipe for Pan Seared Mahi Mahi, by , is from The Brown Family Cookbook ~ , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanda Brown


4 - 5-6 oz. cuts of fresh Mahi Mahi
Marinate with: (marinade for 4-6 fillets)
1/4 c. lime juice
1/2 c. orange juice
1 Tbsp. minced jalapeņo
2 Tbsp. olive oil
2 tsp. salt
1 tsp. pepper
Mix all ingredients in a bowl and pour over the Mahi Mahi, marinate up to 2 hours.

Black Bean Puree - Serves 4-6
1/2 c. small diced onions
1 Tbsp. garlic
1/2 Tbsp. minced jalapeņo
2 c. cooked black beans
1 c. roasted vegetable stock
Salt and Pepper to taste
In a medium sauce pan brown the bacon, onions, Jalapeņos and garlic, deglaze the pan with the roasted vegetable stock and simmer for 5 minutes, add the beans and season. Puree smooth and serve.

Smashed Avocados - Serves 4-6
2 ripe soft avocados
2 Tbsp. minced onion
1 tsp. minced jalapeņo
2 Tbsp. small diced and seeded tomato
1 Tbsp. lime juice
1/2 Tbsp. chopped cilantro
2 tsp. salt
Pit avocados and mash smooth, add other prepared ingredients; stir well. Let stand 1 hour and then serve.

Cilantro Cream
Yield: 1 cup
3/4 c. sour cream
2 Tbsp. Cilantro (chopped)
1/2 Tbsp. Lemon juice
1 tsp. salt
1 tsp. cumin
1 tsp. cayenne pepper
Mix ingredients. Chill.

Cook Mahi Mahi in pan with some mixed oil (1/2 vegetable and 1/2 olive). Use high enough heat to get a good sear on both sides. On serving plate, layer bean puree, fresh guacamole, cilantro cream, and top with cooked Mahi Mahi. You can top the Mahi Mahi with fresh pineapple salsa or cilantro pesto.

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