Barbecued mahi mahi with pasilla chilli & sweetcorn crema

Barbecued mahi mahi with pasilla chilli & sweetcorn crema

By
From
Cantina
Serves
4
Photographer
Chris Middleton

This is a classic ‘marinate, wrap and grill’ fish dish. The sweet and savoury herbaceous pasilla chilli is made into a pesto-like relish and chunks of firm meaty fish are then marinated, placed into a corn husk and grilled over an aromatic fire. The sweetcorn crema adds more pleasure to the dish. Other choices of side dish that would work well are Ancient grain seven vegetable super-food salad, Hominy rice or Cool cucumber salad. Boneless skinless chicken breasts or pork fillets (tenderloins) would make a nice substitute for the fish too.

Ingredients

Quantity Ingredient
4 x 200g mahi mahi fish fillets, or any other meaty fish
250ml Pasilla chilli relish
4 corn husks
2 limes, thinly sliced
butcher’s twine, to secure
Sweetcorn crema

Method

  1. Place the fish on a plate and rub with pasilla chilli relish to coat. Cover and refrigerate for at least 4 hours, or overnight.
  2. Ideally a wood-fired or charcoal barbecue will impart greater flavour when cooking your fish. If you have one, preheat a barbecue with a hood until the coals have a thin coating of grey ash. Add presoaked aromatic wood, such as oak, mallee oak, ironbark or hickory. If using a gas barbecue soak smaller wood chips and place them in a smoking box on your barbecue.
  3. To prepare the parcels, drain the husks and pat dry with paper towel. Lay the husks out on a clean work surface. Place the marinated fish pieces onto the husks and cover with the lime slices. Twist the husks at either end and tie with twine. Stand at room temperature for 5 minutes prior to cooking. Place the corn parcels on the barbecue, cover with the lid and bake for 10 minutes, until just cooked through.
  4. To serve, simply unwrap the fish and coat with sweetcorn crema or serve on the side along with your choice of accompaniments.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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