Tajin Seared Mahi Mahi Recipe With Ancho Chili Vinaigrette & Serrano Pepper Salsa by Chef Adrianne Calvo

Looking for something new and exciting to cook for dinner tonight? I got you covered with this delicious Tajin seared mahi mahi recipe from my cookbook, The A List! It’s easy to make and loaded with flavor.

Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 2 

Ingredients

Mahi Mahi

• 2 8-ounce mahi mahi fillets, skinless
• 1 teaspoon Tajín (Mexican seasoning)
• 1 tablespoon canola oil

Ancho Chili Vinaigrette 

• 1 dried ancho chile, rehydrated in water and chopped
• 1/2 cup chopped cilantro
• 1/4 cup white vinegar
• 1/4 cup lime juice 
• 2 garlic cloves
• 1/3 cup extra virgin olive oil
• 1 tablespoon honey
• 1/4 teaspoon kosher salt
• 1/2 teaspoon chili powder

Serrano Salsa

• 1 tablespoon canola oil
• 1 small white onion
• 10 serrano chiles, stems removed
• 3 cloves garlic
• 1/2 cup cilantro
• 3/4 cups water
• 1 teaspoon white vinegar
• 1/4 teaspoon cumin
• 1/2 teaspoon kosher salt

For Serving

• 1 sweet potato, shredded
• lime, for garnish

Here's how to make it: 

1. Preheat the oven to 450 degrees F. Cut each mahi fillet into three equal pieces and season generously with Tajín. In a hot skillet with canola oil, sear mahi on high heat 30 seconds on each side and place on a baking sheet. Bake for 5 to 7 minutes. Set aside.
2. For the ancho chile vinaigrette, place acho chile, cilantro, vinegar, lime juice, garlic, olive oil, honey, salt, and chili powder in a blender. Blend for 20 seconds and set aside.
3. For the serrano pepper salsa, using a hot skillet with canola oil, sauté onion, serrano chiles and garlic for 8 to 10 minutes.
4. In a food processor, add sautéed mixture, cilantro, water, vinegar, cumin and salt. Pulse four to five times until well combined. 
5. Preheat electric fryer to 375 degrees F. Fry shredded sweet potatoes for 45 seconds and drain onto a plate lined with paper towel. 
6. To plate, place the mahi fillets onto a dish, spoon the vinaigrette and salsa around the mahi, top with crispy sweet potato, and garnish with a lime wedge dipped in Tajín.
   

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