Mahi Mahi!

So I made some fish for dinner to go with that black bean/mango salad. I then thought it needed something else, something starchy. I'm trying to stay away from carbs, so I only had a taste, but let my fiance have the real deal. I made a potato cake to act as a pedestal for my fish. I also wanted to give the dish some height and I thought this would accomplish that and soak up the yummy juice from the salsa as well.

And here you have it! You can hardly see the potato due to my bad plating, but it's there sitting under the lovely pan seared Mahi. Here is what I did:

Cumin potato cake

A few peeled potatoes, depending on how many cakes you want to make
1 tbsp cumin
1 egg yolk
1/4 cup flour
salt and pepper

I used a cheese grater to hash out the peeled potatoes. Then I added the spices, yolk and flour and mixed it by hand in a bowl. It became slightly sticky and I then created little rounded mounds with my hands that I then pan fried in canola oil until golden and crispy. I set these aside on power towel to drain.

Now for the fish:

Pan Seared Mahi Mahi

4 beautiful fillets
salt and pepper

With the skin on I pan seared them in hot oil, skin side down. The oil has to be very hot for fish or else it will stick to the pan. After a minute or so, if untouched, the skin will release itself from the pan and you will have a fillet you can work with. I let the sides get crispy, golden. Cook on each side about 7 min depending on how thick your pieces are. Mine were fairly thick. 

Putting it all together

I sat my fish on my potato cake and topped the whole thing with the black bean/mango/corn salsa. The flavors were so great together. Try it and let me know how you like it!!! If you like spicy, just add jalapeno pepper to your salsa for a kick!