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PPNVHeathTamarindGlazedMahiMahi-300

Tamarind-Glazed Mahi Mahi with Chayote Slaw and Passion Fruit Vinaigrette

1 serving

Chef Christopher Heath, Corporate Chef, Torre, PA

    • 6 oz. Mahi Mahi seasoned with salt and pepper
    • 1 oz. Passion Fruit Vinaigrette
    • 2 oz. Tamarind Glaze
    • 6 oz. Chayote Slaw
    • 8 oz. spanish rice
For the Passion Fruit Vinaigrette:
    • 2 quarts The Perfect Purée Passion Fruit Concentrate, thawed
    • 4 cups lime juice
    • 2 cups honey
    • 1/4 cup shallots, diced fine
    • 1 tbsp. garlic
    • 4 serrano chilis, roughly chopped
    • 2 quarts blended olive oil
    • Salt and pepper to taste
    • 2 tbsp. sugar
Method for the Passion Fruit Vinaigrette:
1. Place Passion Fruit Concentrate, chili, shallots, garlic, lime juice, honey, sugar, salt and pepper in a blender.
2. Blend until smooth.
3. Add olive oil.
4. Season to taste.
For the Tamarind Glaze:
    • 8 cups The Perfect Purée Tamarind Puree, thawed
    • 2 cups honey
    • 2 cups orange juice reduction/concentrate
    • 4 zest of limes
Method for the Tamarind Glaze:
1. Combine ingredients together in a medium pot.
2. On medium-low heat, reduce by half.
For the Chayote Slaw:
    • 1 gallon chayote, julienned
    • 1 tbsp. salt
    • 1 tsp. pepper
    • 2 quarts, cucumber, julienned
    • 4 cups mango, medium diced
    • 4 cups pineapple, medium diced
    • 4 cups red onion, sliced
    • 2 cups cilantro, roughly chopped
    • 1 cup Passion Fruit Vinaigrette
    • 1/2 cup sugar
Method for the Chayote Slaw:
1. Combine all ingredients together and mix well.
Assembly:
1. Season the Mahi Mahi with salt and pepper. Grill the fish on both sides, then spread 1 oz. of Tamarind Glaze over the top and finish cooking in the oven.
2. Using a long rectangle plate, spread Chayote Slaw on one side of the plate and spoon or mold rice on the other side. Place the fish over the slaw, then finish with the Passion Fruit Vinaigrette and Tamarind Glaze.
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