14 oz. Chipotle Peppers in Adobo Sauce (canned)
8 Tbsp. Southwest Seasoning
3 lbs. Mahi-Mahi Fillets , cut into 8 oz. portions
10 Mission® 6" Yellow Corn Tortillas (10503)
8 Mission® 6" Red Corn Tortillas (10611)
8 Mission® 6" Blue Corn Tortillas (10612)
All Purpose Flour
3 Eggs , beaten
4 Tbsp. Vegetable Oil
5 Habañero Peppers , seeded and ribbed
2/3 cup Pine Nuts
1 cup Roasted Corn , cut from the cob
3 cups Heavy Cream
2 tsp. Salt
2 Lemons , cut into wedges
1 bunch Cilantro
1.) TORTILLA CRUSTED MAHI: Puree the Chipotle chiles along with the adobo sauce, reserving 2 Tbs, and place in a bowl with the Southwest seasoning and the Mahi fillets. Thoroughly coat the fillets with the mixture.
2.) Grind the tortillas in a food processor until almost a fine crumb. Dredge the seasoned Mahi in flour, then the eggs and then the ground tortillas.
3.) Saute in 2 Tbs oil until lightly browned on both sides, finish in heated oven.
4.) Serve over habañero-corn sauce garnished with southwest seasoning, cilantro and lemon wedges.
5.) HABAÑERO-CORN SAUCE: Julienne the habañero peppers, reserving 2 tbsp. Saute with the remaining oil, pine nuts and roasted corn for about 2 minutes.
6.) Add the heavy cream, 3 Tbs southwest seasoning, salt and reserved Chipotle puree.
7.) Simmer until reduced by one-third.
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