Mahi Mahi Recipe
Make Mahi Mahi Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Make your own mole plate - Main ingredients
Sides and garnishes
Method
Make your own mole plate - Main instructions
- 1
Prepare chiles and aromatics
Stem and seed the dried chiles. Toast ancho, pasilla, and mulato chiles in a dry skillet over medium heat until fragrant, about 1–2 minutes per side. Soak in hot water for 15–20 minutes to soften.
- 2
Toast nuts and prepare aromatics
In a dry skillet, toast sesame seeds until lightly browned. Briefly toast almonds to bring out flavor. Peel and roughly chop garlic; cut half an onion into rough pieces. Roughly chop tomatoes.
- 3
Make mole paste
Drain the rehydrated chiles. In a blender, combine chiles, sesame seeds, almonds, raisins, garlic, onion, tomatoes, cocoa powder (if using), cinnamon, cumin, oregano, and a splash of broth. Blend until very smooth, adding more broth as needed to reach a thick paste.
- 4
Cook and finish mole sauce
In a pot, heat 1 tablespoon olive oil. Add mole paste and cook, stirring, 5–8 minutes. Gradually whisk in remaining broth to achieve a sauce the consistency of thick gravy. Simmer 15–20 minutes, stirring occasionally. Season with salt and pepper to taste.
- 5
Prepare mahi mahi
Pat mahi fillets dry with paper towels and season both sides with salt and pepper.
- 6
Cook mahi mahi
In a skillet, heat 1 tablespoon olive oil over medium-high heat. Sear the mahi fillets 3–4 minutes per side, until opaque and just cooked through.
- 7
Plate and garnish
Spread a generous pool of mole sauce on each plate. Top with a mahi fillet and spoon additional sauce over. Serve with a bed of rice and beans on the side. Garnish with chopped cilantro, lime wedges, and a sprinkle of sesame seeds.
Sides and garnishes
- 8
Cook rice and beans
Prepare about 2 cups cooked white rice and 1 cup cooked black beans, keeping them warm for plating.
- 9
- 10
Plate and finalize
On each plate, place a bed of rice and beans, top with the mahi and mole sauce, then garnish with cilantro, lime, and sesame seeds for color and crunch.
