Panama gastronomical

Passport & Plate - Aji crusted mahi mahi with mango & asparagus salsa

Ingredients
100 gms Aji Poblano peppers, 50 gms cilantro, 50 ml olive oil, 30 gms chopped garlic, 40 gms chopped onion, salt and pepper to taste, juice of 1 lime, 1 tsp white wine vinegar, 180 gms mahi mahi fillets. 1 ripe mango cubed, 30 gms cherry tomatoes, 50 gms asparagus blanched, 1 pinch chilli flakes, 100 gms baby potatoes cooked, 1 tsp anchovies, 10 gms butter unsalted

 

How to prepare this recipe
To make the Aji peppers - In a mortar and pestle, grind the peppers, half the garlic and onion, the cilantro, half the vinegar and lime juice and season to taste. Gently add half the olive oil and mix well to combine into a chunky paste.
Dry the mahi mahi fillets on a piece of kitchen roll and set out at room temperature for 5 minutes.
Preheat the oven to 180*c.
Spoon the Aji mixture onto the fillets and spread to create an even coating. Place in the oven and cook for 5 - 7 minutes or until done.
To make the salsa - toss the cubed mango, asparagus, cherry tomatoes, the rest of the garlic and onion, hint of chilli flakes along with the olive oil, vinegar and lime juice. Toss well to combine and set out at room temperature.
For the potatoes. - Melt butter in a pan, lightly smash the baby potatoes and gently sauté in the pan, when the potatoes are warm, add the anchovies and immediately toss to combine.
To serve, spoon the potatoes onto the plate. Place the fish on top and place the salsa around.

 

The story behind this recipe
This dish was conceived during a deep sea fishing expedition to Panama. After successfully capturing two gorgeous mahi mahi, we took it back home to throw on the grill. Unknown to us, our guide brought out the entire family to our quarters to celebrate the trip. At the spur of the moment with whatever was available in the house and in the garden behind, this dish came into being. Combined with seco and cachaca, it turned into a vibrant fun filled night.