Caribbean mahi-mahi with guava-chili recado and soft cassava mofongo

Instructions

1. 1

   1. Season the mahi-mahi fillets with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, the ground cumin, and smoked paprika. Set aside while you prepare the recado and cassava.

2. 2

   2. For the guava-chili recado, heat 15 ml (1 tbsp) olive oil in a small skillet over medium heat. Sauté 2/3 of the red onion and 4 garlic cloves for 2 to 3 minutes until fragrant. Add the red chili, guava puree, tomato paste, apple cider vinegar, 30 ml (2 tbsp) lime juice, thyme, 2 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Cook for 5 to 6 minutes, stirring, until thick and glossy. Remove from the heat.

3. 3

   3. Place the cassava in a pot with enough water to cover. Bring to a boil and cook over medium heat for 18 to 22 minutes, until very tender. Drain well and remove any tough inner fibers.

4. 4

   4. Transfer the hot cassava to a large bowl. Add the hot broth, butter, the remaining 2 garlic cloves, half of the cilantro, lime zest, the crushed green plantain chips, the remaining 15 ml (1 tbsp) lime juice, and 2 g (3/4 tsp) salt. Mash until rustic, soft, and moist, like a loose mofongo. If needed, add 1 to 2 extra tablespoons of broth to loosen the texture.

5. 5

   5. Heat the remaining 30 ml (2 tbsp) olive oil in a large skillet over medium-high heat. Once hot, cook the mahi-mahi fillets for 3 to 4 minutes per side, until golden and they reach an internal temperature of 145°F / 63°C.

6. 6

   6. Add the remaining third of the red onion to the skillet around the fish during the last minute of cooking to soften it slightly. Remove the fish from the heat.

7. 7

   7. To serve, divide the soft cassava mofongo among 4 plates. Place one mahi-mahi fillet on each plate and spoon the warm guava-chili recado over the top. Finish with the remaining cilantro.

8. 8

   8. Serve immediately, with a little extra lime zest if you want a fresher aroma.