Plantain-Crusted Mahi mahi with Pineapple Salsa

Ingredients

serves Serves 4 to 6, active time 35 minutes, total time 35 minutes

• 1 small garlic clove, minced
• Salt
• 3 tablespoons olive oil
• 1/2 medium red onion, finely diced and rinsed with cold water, drained
• Finely grated zest of 1 lime
• 1/4 cup fresh lime juice
• 2 cups 1/2-inch diced pineapple
• 2 tomatillos, husked, washed and dried, and cut into eighths
• 1 large plum tomato, cut into 1/2-inch dice
• 1 small red bell pepper, cored, seeded, and cut into 1/4-inch dice
• 1 small green bell pepper, cored, seeded, and cut into 1/4-inch dice
• 1 serrano or jalapeño, minced
• 6 (6-ounce) mahi mahi fillets, skinned
• 2 eggs, beaten
• 1 cup plantain chips, finely crushed with a rolling pin
• Vegetable oil, for frying

Procedures

1. In a large bowl, combine the garlic with a pinch of salt and 1 tablespoon of the olive oil and let stand for 5 minutes. Add the onion, lime zest, and the remaining 2 tablespoons of olive oil. Let stand for 5 minutes. Add the lime juice, pineapple, tomatillos, tomato, red and green bell peppers, and the serrano and mix well. Season with salt.
   
2. Season the mahi mahi with salt. Put the eggs and plantain chips in separate shallow bowls. Dip the fish in the egg, letting excess drip off. Then dredge the fish in the chips to coat well.
   
3. In 2 large skillets, heat 1/4 inch of vegetable oil until shimmering. Cook the fish in the skillets, leaving some room between each piece for even cooking. Cook over medium-high heat for 1 minute. Reduce the heat to medium and cook until browned and crisp, about 3 minutes. Turn the fish and cook about 4 minutes or longer, until the fish flakes and the other side is crisp. Adjust the heat as needed if the crust starts to brown too quickly.
   
4. Place the fish on plates and pass the pineapple salsa at the table.

Crispy Fish with Charred Corn and Sun Gold Salsa

Ingredients

serves serves 4, active time 20 minutes, total time 45 minutes

• 4 boneless white-fleshed fish fillets, 6 to 8 ounces each (such as whitefish or tilapia)
• 3 tablespoons fresh juice from about 3 limes, plus more to taste
• Kosher salt
• 4 1/2 tablespoons canola oil, divided
• 3 cups fresh corn kernels, from about 4 ears corn
• 3 cups Sun Gold tomatoes, quartered
• 1 to 2 jalapeños, stemmed, seeded, chopped (about 3 tablespoons)
• 1/2 large white onion, chopped (about 3/4 cup)
• 2 medium garlic cloves, minced (about 2 teaspoons)
• Handful fresh cilantro, chopped
• 1/2 cup flour
• 3 tablespoons butter

Procedures

1. Place fish fillets on a rimmed baking sheet and sprinkle with 2 tablespoons of lime juice and a couple pinches of salt. Set aside for at least 30 minutes.
   
2. Heat 1 1/2 tablespoons of canola oil in a 12-inch non-stick skillet over high heat until shimmering. Add corn kernels, toss well with a wooden spoon, and then spread evenly out. Cook until starting to char on the bottom, about 2 minutes. Stir well, and cook until corn starts to char again, another 2 minutes. Continue process until corn is evenly charred on all sides but not burnt, 8 to 10 minutes total. Transfer corn to a large bowl. Add the tomatoes, jalapeños, onion, garlic, cilantro, and remaining 1 tablespoon lime juice. Season with salt to taste. Add additional lime juice as necessary. Set aside.
   
3. Dry fish fillets on paper towels. Use a fork to mix together flour and a 3/4 teaspoon kosher salt in a large baking dish. Wipe out skillet and return to medium heat. Add butter and heat until melted. Dredge two fish fillets in the flour, shake off the excess, and then carefully place them in the skillet skin-side down. Cook until golden brown on the bottom, 3 to 4 minutes. Flip and brown on the other side, another 3 to 4 minutes. When both sides are browned and fish is cooked through, drain the fillets on a paper towel-lined plate and keep warm. Repeat process with the remaining 2 fillets.
   
4. Serve the fried fish with the corn salsa.