Mahi Mahi in Spanish Creole Sauce, with Guest Blogger: Lisa

I’m so excited to be featuring another guest blogger here at By the (cook)Book! Lisa is the fashionista– or should I say, recessionista— behind Life of a Recessionista, a fashion and beauty blog for all of you real-girls out there. You may remember that I named Lisa as one of my top ten favorite bloggers, which is why I’m so thrilled that she agreed to take some time and do a post for me.

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Lisa recently took up cooking classes and says:

[This dish is] a local favorite and one of the best dishes I learned in cooking class. Here in Puerto Rico I’d say about 90% of the restaurants will carry at least one dish featuring this creole sauce and prices will range from $10-$20 (I’m so glad I learned how to make it at home!) It also tastes great on shrimp and chicken.

What you’ll need:
1 Fillet of Mahi Mahi
1/2 Lemon
1 Large Tomato or 2 Medium Sized Tomato
1 Green Pepper
1/2 Can Tomato Sauce
1 Tablesoon Sofrito
1 Tablespoon Extra Virgin Olive Oil
Salt & Pepper To Taste
Pinch of Cilantro Leaves
1 Spoon of butter


Process:
1. Season the mahi mahi with salt, pepper and lemon juice. Place in refrigerator until ready to cook.

2. Chop the green pepper, half of the onion and the tomatoes into small dice, or larger dice if you’ll like a chunkier sauce.


3. Saute the onions in the oil until the onions are soft and clear. Then add the tomato and the peppers and simmer for about 10 minutes.


4. Add the olives, cilantro, tomato sauce, salt & pepper to taste, and the sofrito. Simmer on low heat until ready to add to the mahi mahi. (Sofrito is a blend of herbs and spices. You can find it in the grocery store near the tomato sauce or in the freezer aisle or in your local latin food market.If you can’t find it, you can also substitute for powder adobo seasoning. Personally, I think sofrito adds that spanish flavor, but adobo would be second best.)


5. Take the mahi mahi out of the fridge and simmer on medium heat in butter until thoroughly cooked (it will be golden on both sides).


6. Once the mahi mahi is cooked add the creole sauce and simmer for another 5-10 minutes so the mahi mahi can soak up the flavors.

Serve and you’re done!

In Puerto Rico, this dish is frequently served with plantain sides. I chose to serve it with “Mangu” which is mashed unripe plantain with onions, garlic and vinegar.

Mahi Mahi In Creole Sauce with Mangu

 

Lisa is a twenty-something year old who lives on the tiny island of Puerto Rico, in a tinier apartment, with her not-so-tiny cat named Bacon. Some of her favorite things to do are shop on a budget, read, watch make-up tutorials on youtube, drive while singing to loud music, and eat. She’s a strong believer that everything tastes better with bacon, and that a woman can never have too many shoes.

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I don’t know about you, but I cannot wait to test this recipe in my own kitchen! I’m for sure going to be digging up a recipe for mangu, because I am all about plantains.

Thanks again for sharing this recipe with us, Lisa!

 

If you are interesting in being a guest blogger at By the (cook)Book, please contact me using the information in the upper-right hand corner.

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One thought on “Mahi Mahi in Spanish Creole Sauce, with Guest Blogger: Lisa

  1. Pingback: Mahi Mahi in Spanish Creole Sauce and Cooking Class Final Update « Life of a Recessionista

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