Caribbean Sesame-Coconut Crusted Mahi-Mahi with Cilantro Malanga Mash and Warm Pineapple Cucumber Salad

Instructions

1. 1

   1. Place the malanga in a pot with enough water and 1/2 teaspoon salt. Bring to a boil and cook over medium heat for 18 to 20 minutes, until very tender. Drain well.

2. 2

   2. Meanwhile, pat the mahi-mahi fillets dry with paper towels. Season them with half of the minced garlic, 1 tablespoon lime juice, half of the lime zest, the allspice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let rest for 10 minutes.

3. 3

   3. In a plate, mix the shredded coconut, sesame seeds, and 1 tablespoon chopped cilantro. Gently press this mixture onto the top side of each fillet to form the crust.

4. 4

   4. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Once hot, place the fillets crust-side up and sear for 2 minutes on the bottom side.

5. 5

   5. Transfer the skillet to a preheated oven at 425°F (220°C) and bake for 8 to 10 minutes, until the fish is cooked through and flakes easily with a fork. Rest for 2 minutes out of the oven.

6. 6

   6. For the warm salad, heat 1 tablespoon olive oil in another skillet over medium heat. Add the red onion, ginger, and remaining minced garlic; cook for 2 minutes. Stir in the pineapple and cook 3 minutes more.

7. 7

   7. Add the cucumber, orange juice, remaining lime juice, red pepper flakes if using, 1/4 teaspoon salt, and a pinch of black pepper. Cook for only 1 minute to keep the cucumber lightly crisp. Turn off the heat and add 2 tablespoons chopped cilantro.

8. 8

   8. Mash the hot malanga with the butter, 1/2 cup coconut milk, cumin, remaining lime zest, 2 tablespoons chopped cilantro, and 1 tablespoon olive oil. Adjust with the remaining salt and a little more coconut milk if you want a smoother texture.

9. 9

   9. Serve a bed of cilantro malanga mash on each plate. Place one mahi-mahi fillet on top and spoon the warm pineapple cucumber salad alongside. Finish with the remaining cilantro over the top.

10. 10

    10. If you want to keep the mash warm while finishing the fish, cover it and keep it near a warm spot, avoiding boiling it again so it does not dry out.