Pan Seared Mahimahi with Poblano Mash and Tomato Relish

Ingredients

• 1 pound mahimahi fillets
• cut into 2-ounce strips
• Salt and freshly ground black pepper
• 2 to 3 tablespoons olive oil
• Poblano Mashed Potatoes
• recipe follows
• Tomato-Cumin Relish
• recipe follows
• 5 large baking potatoes
• quartered
• 1 cup hot milk
• 4 tablespoons butter
• 1 roasted poblano
• 3 scallions
• sliced
• 1/4 cup chopped cilantro leaves
• 1/4 cup chopped parsley leaves
• 1/2 cup spinach leaves
• 1/3 cup lime juice
• Salt and pepper
• 1 cup very ripe diced red tomatoes
• 1 cup very ripe diced yellow tomatoes
• 1/2 cup 1/4-inch dice red onion
• 1/2 cup sliced scallions
• Olive oil
• 1 tablespoon ground cumin

Instructions

1. Season both sides of fish.
2. Heat a large saute pan, and then add the olive oil.
3. When oil is hot, add mahimahi pieces, skin side down.
4. After 3 minutes, turn strips over and cook for another 3 minutes.
5. Place fish over the Poblano Mashed Potatoes and spoon Tomato-Cumin Relish on top to plate.
6. Boil potatoes until tender.
7. Rice potatoes and then, with a whisk, incorporate milk and butter.
8. Puree poblano, scallions, cilantro, parsley, spinach and lime juice in a blender.
9. Add mixture to potatoes and combine.
10. Season to taste.
11. Combine tomatoes, onion, and scallions.
12. Coat with olive oil.
13. Add cumin.
14. Season, to taste.