Smoked Scotch Bonnet Jerk Spice Mahimahi Stuffed with Christophene, Carrot, and Pepper with Mofongo Broth
The unusual combination of flavors begins with plantains and bacon, both fried and then pureed together to flavor chicken stock for the mofongo broth. The mahimahi are marinated in jerk spice barbecue sauce — spiked with smoked habanero chilies, the hottest — and rolled up around vegetable stuffing, then roasted. These tasty rolls of fish are set swimming in the mofongo broth just before being brought to the table.
- Jerk Spice Barbecue
- Scotch bonnet (habanero) chilies - 3, Smoked
- Allspice - 1 teaspoon
- Shallots - 1 tablespoon, peeled and chopped
- Ginger - 1 teaspoon peeled, and freshly grated
- Juice and grated zest of 1 orange
- Vinegar - 1⁄4 cup
- Olive Oil - 1⁄4 cup
- Thyme - 1 tablespoon, fresh
- Sugar - 1 teaspoon
- Salt - 1⁄2 teaspoon
- Mofongo Broth
- Vegetable oil for frying - 2 cups
- Green Plantains - 2, peeled and quartered
- Bacon - 8 slices, diced
- Garlic - 2 tablespoons, peeled and chopped
- Chicken Stock - 4 cups
- Salt and pepper to taste
- Fried Plantain Strips
- Firm-ripe Plantains - 2
- Vegetable oil for deep frying - 2 cups
- Mahimahi - Four, 8-ounce fillets, butterflied
- Christophene squash (chayote, mirliton) - 1, julienned
- Carrot - 1, peeled, julienned, and blanched in boiling water for 1 minute
- Red Bell Pepper - 1, julienned
- Red Onion - 1, peeled and julienned
- Zest of 1 lime
- Cilantro - 2 tablespoons, chopped
- Tomato - 1, peeled, seeded, and diced
To make the jerk spice barbecue paste: In the work bowl of a food processor fitted with a metal blade, blend the chilies, allspice, shallots, ginger, orange juice, orange zest, vinegar, olive oil, thyme, sugar, and salt until a paste is formed. Remove the paste to a medium bowl.
To make the mofongo broth: In a medium saucepan over medium-high heat, heat the oil until 375 F or until a cube of bread turns brown in 10 seconds. Add the plantain slices and fry about 3 to 4 minutes or until golden brown. Remove with a long-handled strainer and let drain on paper towels.
In a medium skillet saute the bacon over medium heat until crisp. Add the garlic and cooked plantains and saute together about 1 minute. Remove this mixture to the work bowl of a food processor fitted with a metal blade and puree until smooth. Remove to a medium saucepan. Add the chicken stock and set over medium-high heat. Bring the mixture to a simmer and continue to cook about 10 minutes or until slightly reduced. Adjust the seasoning to taste.
To make the fried plantain strips: In a medium saucepan heat the oil to 375 F over medium-high heat. Meanwhile, peel the plantains, cut off the ends, and then cut lengthwise into thin slices. Place a few slices in the hot vegetable oil and fry just until golden, 1 to 2 minutes. Drain on paper towels and salt lightly. Continue frying in small batches until all the fruit is fried.
To cook the fish: Place the mahimahi fillets in the jerk paste and marinate for 30 minutes.
Preheat the oven to 400 F. Remove the fish from the marinade and place on the counter. In a medium mixing bowl combine the vegetables. Divide this mixture into 4 portions. In the center of each fillet, place 1 portion of the vegetable mixture. Gently roll up the fish, enclosing the vegetables. Place the fillets in a small roasting pan, and roast in the preheated oven about 10 minutes or until just done. Remove the fish from the oven and proceed with the final assembly.
To assemble the dish: Place 2⁄3 cup of broth in each of 4 soup bowls. Place the cooked mahimahi in the center of the bowl. Garnish with lime zest, fresh cilantro, diced tomato, and crisp fried plantain strips. Serve immediately.