Cuban Mahi Mahi with Escabeche Sauce
Meaty mahi mahi with a zesty escabeche sauce is paired with a medley of Cuban-spiced roasted vegetables.
Servings
Produce
Yellow Onion (Organic)
1/2 0.25 Whole
Green Bell Pepper (Organic)
8 4 oz
Giant of Naples Cauliflower
15 7.5 oz
Carrot (Organic)
8 4 oz
Cilantro (Organic)
1/2 0.25 oz
Red Potato
12 6 oz
Protein & more
Mahi Mahi
1 0.5 lb
Louisiana Long Grain Rice
1 0.5 cup
Pumpkin seeds
1.5 0.75 oz
Golden Raisins
1 0.5 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Granulated Garlic
1 0.5 teaspoon
Granulated Onion
1/2 0.25 teaspoon
Black pepper
1/4 0.125 teaspoon
Cumin powder
1/4 0.125 teaspoon
Parsley, dried
1/4 0.125 teaspoon
Dried oregano
1/4 0.125 teaspoon
Escabeche sauce base
White wine vinegar
4 2 floz
Olive oil
2 1 floz
Prep ahead (optional)
a. Cut carrots into ½”-thick coins or pieces. b. Chop cauliflower into bite-sized florets. c. Trim end and seeds from bell pepper; thinly slice or ½” dice. d. Thinly slice or ½” dice yellow onion. e. Chop potatoes into ½” pieces. f. Rough chop cilantro.
Instructions
1
Roast vegetables (prep vegetables while oven preheats):
a. Preheat oven to 425º. Prep a large baking pan with olive oil or foil.
b. To a large bowl, add carrots (½”-thick coins), red potatoes (½” pieces), cauliflower (bite-sized florets), 1-2 tbsp olive oil, ½ tsp salt, and Cuban spice mix. Toss to coat, then add to baking pan in a single layer.
c. Roast for 20 minutes or until tender, stirring once for even browning.
2
Cook rice (start water before prepping roasted vegetables):
a. In a medium saucepan over medium-high heat, add 1¾ cups water (scant 1 cup for 2-person portion). Cover and bring to a boil.
b. Stir in long-grain rice. Reduce heat to low and cook, covered, until tender, about 15 minutes.
3
Cook mahi mahi and sauce:
a. Portion mahi mahi (in fillets or 1-2” pieces). Season with ½ tsp salt and ¼ tsp black pepper.
b. In a large sauté pan over high heat, add pumpkin seeds. Toast until fragrant, about 1-2 minutes. Watch closely! Set aside.
c. In the same sauté pan over medium-high heat, add 1 tbsp olive oil. Add mahi mahi and sear, 1-2 minutes each side. Reduce heat to medium. Cook until opaque throughout, about 5 more minutes, turning occasionally. Remove from pan.
d. In the same sauté pan over medium-high heat, add 1 tbsp olive oil. Add yellow onion (thinly sliced or ½” dice) and green bell peppers (trim stem & seeds, thinly slice or ½” dice). Cook until soft and onion is translucent, about 2-3 minutes.
e. Add escabeche base and golden raisins. Cook until warmed through, 1-2 minutes.
4
Serve:
a. Divide rice among plates. Top with mahi mahi and Cuban-spiced vegetables.
b. Spoon over escabeche sauce and garnish with cilantro (rough chop) and toasted pumpkin seeds.
Chef's notes
The recipe includes the golden raisins in the escabeche sauce. Another way to use them is to add them to the rice. If you add them while the water is boiling, they will plump up and get juicy and sweet.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX