If you’ve ever watched a cooking competition show, surely you’ve heard judges mention we eat with our eyes first. Well feast your peepers on Horchata’s Banana Leaf Grilled Mahi Mahi with pineapple habanero salsita. It’s almost too pretty to eat…almost! This flavorful dish screams summer and you’ll be beyond impressed with your culinary skills after whipping it up in your own kitchen.
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Makes 1 Serving
7 oz. Mahi Mahi Filet
1 pc Banana leaf
2 oz. Black Bean Puree
¼ cup Pineapple Habanero Salsita
1. Season Mahi Mahi with salt, pepper and a bit of oil. Grill to achieve cross hatch marks.
2. Place on a sizzle platter lined with Banana leaf. Add a little water and place in oven to cook through.
3. To plate, place a clean grilled banana leaf on a plate. Place a smear of black bean puree on leaf. Top with Mahi Mahi and salsita.
Grilled Pineapple Salsita
Makes 1 Quart
1 ea. Pineapple , Grilled and Diced
1 ea. Red Bell Pepper, Roasted and Diced
1 ea Red Onion, Diced
½ tsp. Habanero, Roasted and Chopped
½ bunch Cilantro
3 tsp Salt
1 ea. Lime Juice
1. Combine all in a bowl.
2. Taste for heat and salt.
3. Label, date and store properly.
For more on the fab New York restaurant, follow them on Twitter @HorchataNewYork.
What’s your go-to summer recipe? Tell us in the comments or tweet us @OKMagazine.