Mahi Mahi Al Pastor Recipe
Grilled Al Pastor Mahi Mahi, Poblano Dressing, Fried Hominy, Pineapple Chutney, Cilantro, Radish
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Ingredients
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Mahi Mahi
Poblano Dressing
Fried Hominy
Pineapple Chutney
Garnishes
Method
Mahi Mahi Preparation
- 1
Marinate Mahi Mahi
In a bowl, mix olive oil, Al Pastor seasoning, salt, and black pepper. Coat the Mahi Mahi fillets with this mixture and let marinate for at least 30 minutes.
- 2
Grill Mahi Mahi
Preheat the grill to medium-high heat. Grill the marinated Mahi Mahi fillets for about 4-5 minutes on each side until cooked through and have nice grill marks. Remove from heat and let rest.
Poblano Dressing
- 3
Roast Poblano Peppers
Char the poblano peppers over an open flame or under a broiler until the skin is blackened. Place them in a bowl, cover with plastic wrap, and let steam for about 10 minutes. Peel off the skins, remove seeds, and chop.
- 4
Make Dressing
In a blender, combine roasted poblano peppers, Greek yogurt, lime juice, garlic, cilantro, and salt. Blend until smooth. Adjust seasoning to taste.
Fried Hominy
- 5
Heat Oil
In a large skillet, heat vegetable oil over medium-high heat.
- 6
Fry Hominy
Add the hominy to the hot oil and fry until golden and crispy, about 5-7 minutes. Season with salt and drain on paper towels.
Pineapple Chutney
- 7
Plating
- 8
Assemble the Dish
On each plate, place a portion of grilled Mahi Mahi, drizzle with poblano dressing, and top with fried hominy. Add a generous scoop of pineapple chutney on the side and garnish with fresh cilantro and sliced radishes.