Grilled Mahi Mahi with Charred Tomato, Corn and Chili Pepper Pasta Salad
 
Ingredients:  
Dressing
1/2 cup (125 mL) Olive oil
1/3 cup (75 mL) Red wine vinegar
2 tbsp (25 mL) Chopped fresh coriander
1/2 tsp (2 mL) Salt
1/4 tsp (1 mL) Freshly ground pepper
Salad
6 Firm, ripe Roma tomatoes
2 Cubanelle, poblano or hot banana peppers *
3 cobs Corn, husked *
12 oz (375 g) Radiatore or fusilli pasta
Salt and freshly ground pepper to taste
4 x 6 or 8 oz Ocean Jewel Mahi Mahi Portions
2 tbsp (25 mL) Chopped fresh coriander
2 tbsp (25 mL) Freshly squeezed lime juice
Hot pepper sauce to taste
 
DIRECTIONS:

* If fresh peppers are not available, substitute a 4.5 oz (127 mL) can of chopped mild green chilies (found in the Mexican foods section at the grocery store). If you do not have fresh corn on the cob, use 1½ cups (375 mL) drained, thawed frozen or canned corn kernels.

1. To make the dressing, whisk together oil, vinegar, coriander, salt and pepper. Reserve ¼ cup (50 mL) for fish and 1 tbsp (15 mL) for corn and set remaining dressing aside.

2. Preheat grill to medium high. Core tomatoes, cut in half lengthwise and scrape out seeds. Remove core and seeds from peppers and cut into wide strips. Brush corn with reserved dressing. Place vegetables, skin-side up for tomatoes and peppers, on grill. Grill peppers for 8 to 10 minutes and tomatoes and corn for 15 to 20 minutes, with lid down, turning peppers and tomatoes halfway and corn four times or until well browned. Transfer to a cutting board and let cool.

3. Meanwhile, in a large pot of boiling, salted water cook pasta for 8 to 10 minutes or until al dente. Drain and rinse with cold water until cool. Place in a bowl.

4. Chop tomatoes and peppers and add to pasta. Using a small, serrated knife, cut corn kernels off into a bowl. Pour in remaining dressing. Toss to combine and season with salt and pepper. Cover and refrigerate for at least 2 hours or for up to 1 day.

5. Preheat grill to high. Brush reserved dressing over fish fillets. Place fish on grill. Grill for 3 to 5 minutes per side, turning once, or until white juices just appear. Serve immediately or chill before serving.

6. To serve, add coriander and lime juice to pasta salad. Check seasoning and add hot pepper sauce to taste. Place on 4 serving plates and top with grilled fish.





Quantity Item Your cost
Dressing $
1/2 cup (125 mL) Olive oil $
1/3 cup (75 mL) Red wine vinegar $
2 tbsp (25 mL) Chopped fresh coriander $
1/2 tsp (2 mL) Salt $
1/4 tsp (1 mL) Freshly ground pepper $
Salad $
6 Firm, ripe Roma tomatoes $
2 Cubanelle, poblano or hot banana peppers * $
3 cobs Corn, husked * $
12 oz (375 g) Radiatore or fusilli pasta $
Salt and freshly ground pepper to taste $
4 x 6 or 8 oz Ocean Jewel Mahi Mahi Portions $
2 tbsp (25 mL) Chopped fresh coriander $
2 tbsp (25 mL) Freshly squeezed lime juice $
Hot pepper sauce to taste $
Total Plate Cost $
Suggested Sell Price
(based on 30% food cost)
$
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