INGREDIENTS

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  

DIRECTIONS

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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