POC CHUC de DORADO
(Grilled Mahi Mahi with Three Salsas)
This dish and accompanying salsas are Yucatan in origin and developed by Chef Jim Fahey back in the '90's at the old The Forest Cafe in Cambridge, MA. He has since returned to the restaurant and has changed his menu to dishes more Tex-Mex in nature. I'm glad I saved this one from the old days!

I originally got the basics of the Pickled Onions recipe actually from a Mexian cookbook. Then I saw Rick Bayless as Julia Child's guest on TV and copied down his recipe. It's really super. We love them, even on top of tacos! They're actually best at a barbecue; and you can double the recipe for a crowd. Just be sure to make it plenty of time ahead to get the proper flavor! They are great to garnish salads or grilled meats.

Recipe By: Chef Jim Fahey--The Forest Cafe--Cambridge, MA
Serving Size: 6
Heat Scale = Fish only = Medium; Whole dish = Hot to Very Hot, epending on how much salsa you use

MARINADE:
2 tablespoons Achiote Paste
2 cloves Garlic -- minced
1/2 teaspoon Cayenne
1/4 teaspoon dried Oregano
1/4 teaspoon ground Allspice
1/4 cup plus 2 tablespoons Sour Orange Juice or Red Wine Vinegar
1 1/2 teaspoons Kosher Salt
1 1/2 teaspoons fresh ground Black Pepper
1/2 teaspoon toasted Cumin Seeds
1/2 teaspoon Cinnamon
3 Whole Cloves

6 Mahimahi Filets
Shredded Lettuce
Cebollas Encurtidas (Pickled Onions) -- recipe below
Salsa Asade de Jitomate y Chile Habanero -- recipe below
Xni-Pec (Dog's Nose) Salsa -- recipe below

Place all marinade ingredients in a blender or food processor; process until smooth. Pour marinade over fish filets; marinate 2 hours, turning occasionally. Meanwhile, prepare the salsas and onions. Set all aside while finishing meal preparation.

Grill fish over hot coals, basing with marinade, until done, about 3 minutes per side.

To serve, place lettuce on individual serving plates, top with a filet. Ladle about 1/2 cup of Salsa Asade de Jitomate y Chile Habanero over fish; garnish with 2 heaping tablespoons of Cebollas Encurtidas and top with Xni-Pec Salsa. Serve with hot corn tortillas and losts of cold beer.

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CEBOLLAS ENCURTIDAS (Pickled Onions)
Recipe By: Chef Rick Bayless; Serving Size 6; Heat Scale = Mild
1 large Red Onion, or 3 small
1/4 teaspoon Cumin Seeds
1/4 teaspoon Cracked Black Pepper
1/2 teaspoon dried Oregano (preferably Mexican)
1/4 teaspoon Salt
1/3 cup Cider Vinegar
Water
2 cloves Garlic -- minced
Slice onion(s) thinly; place in small saucepan; cover with water and let stand 1 hour. Meanwhile, in a small bowl combine cumin seed and cracked black pepper; mash with back of a spoon to release the aroma; set aside. Bring onions to boil; boil 2 minutes and drain. Place onions into a medium bowl; add mashed spices, oregano, salt, vinegar and garlic; mix well. Cover with water; mix well. Cover and refrigerate 4-6 hours or overnight. Onions should take on a dark pink color throughout.
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SALSA ASADE DE JITOMATE Y CHILE HABANERO
Recipe By: Jim Fahey; Serving Size: 6 (3 cups); Heat Scale = Very Hot
5 Plum Tomatoes
1/4 large White Onions
2 Habanero Chiles, stems and seeds removed
2 cloves Garlic
Grill or broil all ingredients until charred, about 10 minutes. Grind in a molcajete or in a blender, until smooth. Heat the sauce; add enough water to make 3 cups. Season with salt; set aside and keep warm.
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XNI-PEC (DOG'S NOSE SALSA)
Recipe By Jim Fahey; Serving Size: 6; Heat Scale = Incendiary
6 Habanero Chiles, roasted and peeled
3 Plum Tomatoes -- finely diced
1/4 cup chopped Fresh Cilantro
1/4 cup minced White Onion
1/4 cup Sour Orange Juice or Lime Juice
Remove stems and seeds from chiles; mince and place in small bowl. Add remaining ingredients; mix well. Let stand 30 minutes at room temperature.


Copyright 2010 Carol Stevens, Shaboom's Kitchen, All Rights Reserved