Iron Seared Citrus Scented Mahi Mahi

Blue Lemon Restaurant and Bistro
Executive Chef Todd Leonard CEC


2 Week Menu Special 10
Iron Seared Citrus Scented Mahi Mahi with black bean puree, smashed creamy avocado, cilantro cream, crispy tri colored chips, red pepper emulsion and roasted pineapple salsa.

Preparing the Mahi Mahi
Cut or buy the mahi into 5-6 oz portions
Marinate with: (marinade for 4-6 fillets)
¼ cup lime juice
½ cup orange juice
1 Tbsp. minced jalapeno
2 Tbsp. olive oil
2 tsp. salt
1 tsp. pepper
Mix all ingredients in a bowl and pour over the mahi mahi, marinate up to 2 hours.

Black Bean Puree
Serves 4-6
½ cup small diced onions
¼ cup turkey bacon
1 Tbsp. garlic
½ Tbsp. minced jalapeno
2 cups cooked black beans
1 cup roasted vegetable stock
Salt and Pepper to taste
In a medium sauce pan brown the bacon, onions, Jalapenos and garlic, deglaze the pan with the roasted vegetable stock and simmer for 5 minutes, add the beans and season. Puree smooth and serve.

Smashed Avocados
Serves 4-6
2 ripe soft avocados
2 Tbsp. minced onion
1 tsp. minced jalapeno
2 Tbsp. small diced and seeded tomato
1 Tbsp. lime juice
½ Tbsp. chopped cilantro
2 tsp. salt
Pit the avocados and mash them smooth, add the other prepared ingredients and stir well. Let stand 1 hour and then serve.

Cilantro Cream
Yield: 1 cup
¾ cup sour cream
2 Tbsp. Cilantro
½ Tbsp. Lemon juice
1 tsp salt
1 tsp cumin
1 tsp cayenne pepper
Blend all ingredients smooth in blender. Refrigerate and serve after properly chilled.


Roasted Red Pepper Emulsion
1 cup roasted peeled red peppers
1 garlic clove
1 Tbsp. dijon mustard
2 Tbsp. rice vinegar
½ Tbsp. lime juice
1 tsp. chili powder
1 tsp. cumin
½ Tbsp. Cholula hot sauce
½ cup blended oil
Salt and pepper to taste
Blend all ingredients smooth, adding the oil last to make an emulsion.

Pineapple Salsa
Yield: 5lbs
1ea pineapple
2 red Peppers small diced
2 green Peppers small diced
2 ea Jalapenos minced
1 bunches Cilantro
1 ea small red Onion small diced
2 Tbsp. Sugar
1 Tbsp. Red Wine Vinegar
1 Lime (juice)
1 Tbsp. Kosher Salt
1Tbsp. Sugar

Method: Peel, core and small dice the pineapple. Small dice all the other Vegetables, place in large bowl and mix with all remaining ingredients. Refrigerate, cover and cool Salsa.