Sunday’s Lunch @ Casa d’ Amado: Grilled Mahi & Avocado Salsa w/ Roasted Corn and Grilled Zucchini

10 Jul

I decided to kick off my vacation week by preparing a dish that reminds me of home.

Prep

For this, I had:

  • Mahi Filets portioned 100g
  • 2 avocados cored, peeled, and cubed
  • 2 onions diced
  • 2 tomatoes seeded and diced
  • 1 lime
  • 1 lemon
  • 2 peppers seeded, pith removed, and diced
  • Zucchini sliced 2cm
  • Bacon or Salt Pork diced small
  • Kernel Corn (drained)
  • Olive Oil
  • Balsamic Vinegar
  • Fresh Cilantro chopped
  • Cumin (ground)
  • Salt & Pepper

There are 2 marinades, one for the fish, and one for the zucchini. For the fish marinade, I emulsified olive oil with lemon-lime juice, Salt & Pepper, and let the fish sit in it for 20 to 30 minutes. For the zucchini, I emulsified olive oil, balsamic, salt & pepper. While the fish and zucchini marinade, I prepared the salsa by combining the avacado, tomato, onion (1), peppers, cilantro, and tossed the lot in lemon-lime juice adding salt, pepper, and cumin to taste.

Mahi in Marinade Rend Bacon

To prepare the corn, I rended the salt pork… crisping the pieces until well browned. I removed the fried pork bits and set aside on a paper towel and started the onion (1) in the fat. As the onion started to tender, I added the corn and sauteed on high temperature. When kernels started to brown, I finishied with chopped cilantro adding salt, pepper, and cumin to taste.

Onions in Fat Roast Corn

And now for the grilling!

Grill Zucchini

When grilling the zucchini, take care not to over cook or you’ll end up with limp squash, and everyone knows… nobody likes a limp one. Don’t toss the marinade just yet.

Grill Mahi

When grilling the mahi, baste with the fish marinade. Salt & Pepper the filets before grilling.

071020111763

And now the plating… Lay down a slice of zucchini and drizzle with a bit of the marinade. Spoon some of the roasted corn and top with another slice of zucchini. Add a piece of Mahi and top with the avocado salsa. Garnish the salsa with the fried pork fat bits. Add a lemon wedge and you’re ready to enjoy this summertime classic from the Florida Keys.

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