Total time: 30min
Yield: 2 portions
Estimated Cost: $7.00 per portion.
This dish was designed to be similar to Doro Wat, an Ethiopian dish of meat simmered in a spicy and richly sseasoned tomato sauce. Typically in the US this dish is made with Chicken but for this version we will be using Mahi Mahi as a stand in. Since the fish cooks faster then chicken (or Goat, or Lamb for that matter), we will begin by getting the sauce started. You will need the following ingredients;
- 1 15oz can fire roasted tomatoes
- 2 lg Cinnamon sticks
- 1 lg avocado leaf
- 1/2 tbl cumin
- 1/2 tsp ground cloves
- 1 tsp coriander powder
- 1/2 tsp fennel powder
- 1/4 tsp ground star anise
- 2 tsp cinnamon powder
- 1/2 tbl Ras el Hanout (found in spice shops, African Markets, or you can make your own*)
- 1/2 tsp Eight Pepper Blend (I prefer my custom 8 Pepper blend, but you can use Black Pepper)
- 2 tbl grated fresh ginger
- 1 tsp Sambal Oelek
- 1/2 tbl Smoked Paprika
Lightly pulse the tomatoes in a food processor. You want this to be saucy yet still retain chunks. Place it into a large skillet over medium low heat. Add all of the remaining ingredients above and bring to a boil. Allow to boil for about 3 minutes stirring often. Reduce heat to low. stir occasionally while you continue and prepare the Mahi Mahi.
The cooking method we are going to use to initially prepare the Mahi Mahi is called Blackening. This does not mean BURNT! Blackened is a traditional cooking style typical of the South Eastern United States. To begin with you will want to make sure that you have a well ventilated kitchen, open windows and/or turn your fan on high as this method is liable to create a lot of smoke. Place a cast iron skillet on an open burner on high (do not attempt this with aluminum cookware the results will not be pleasing). Once you have the pan on the stove collect the following ingredients;
- 2 6oz thawed boneless skinless Mahi mahi fillets
- 2-3tbl Blackening Seasoning (My personal blend is here)
Liberally coat one side of each fillet with the seasoning and pat it in so that it sticks. Place both fillets spice side down into the hot skillet. There will be smoke, try not to inhale this as it may irritate your throat / nose / and eyes. Leave the Mahi Mahi in the skillet without turning or moving the fillets until you can see that the fish is cooked about 1/3rd of the way. Turn off the heat.
At this point we are ready to combine and finish the dish. Stir the tomato mixture to make sure none of it is burn or sticking to the bottom of the pan. Using a spatula to scrape the Mahi Mahi fillets up off of the cast iron skillet and invert them into the tomato mixture (Making sure that the blackened crust is facing up, and the uncooked fish art is down). Return the tomato mixture to medium low heat and simmer for 5-10 minutes or until the fish is cooked through.
To serve, place ~3 tbl of the tomato mixture in the center of a plate and spread it out to form a 3" dia circle. Place a Mahi Mahi fillet centered in the circle and add a sprig of cilantro as garnish.
Suggested Side Dish: Lemon Cous Cous
