Recipe by Geronimo Tequila Bar and Southwest Grill
Grilled Mahi Mahi with Black Bean Jalapeno Broth
Geronimo Tequila Bar and Southwest Grill
Executive Chef Arturo Franco-Camacho
For the Fish:
2 lbs Skinless Mahi Mahi Fillets
2 tsp olive oil
Lemon, lime and orange Zest
Salt & Pepper
For the Black Bean Broth:
2 tbsp olive oil
1 medium white onion, chopped
1 medium carrot, chopped
4 garlic cloves, chopped
2 teaspoon ground cumin
2 teaspoons chopped fresh Jalapeno chile with seeds removed
16 oz cooked black beans (with liquid)
4 oz diced tomatoes in juice
2 cups chicken or vegetable stock
1 avocado, diced
1/2 small red onion
3 tbsp olive oil
1 jalapeno pepper, fine sliced
Juice of one lime
2 tbsp chopped cilantro
1 small tomato, cut in small fine strips
2 tbsp chopped scallions
salt to taste
1. For the Mahi Mahi, mix olive oil with citrus and rub over the fish. Grill until cooked through.
2. For the Black Beans, heat oil in a heavy large pot over medium-high heat. Add onions, carrots, and garlic, and sauté until vegetables are soft, about 6 minutes. Mix in cumin and jalapeno pepper. Add beans, tomatoes with juice and broth, and bring to a boil. Reduce heat to medium, cover and cook until carrots are tender (about 15 minutes). Transfer half to the blender and puree until smooth. Return puree to the pot. Simmer until slightly thickened and adjust seasonings to taste.
3.- For the Avocado Relish, in a small bowl mix all the ingredients; adjust seasonings to taste.
4.- To plate, spoon black bean puree on a plate, followed by the cooked Mahi Mahi and with avocado relish.