Updated 04/04/2012 05:00 AM
Recipe: Corn Tortilla Crusted Mahi Mahi with Black Bean Salsa
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4 6-ounce mahi mahi fillets
approx. 1 cup ground corn tortilla chips
1 large egg
1/2 cup all-purpose flour
1 15-ounce can black beans, drained and rinsed
1/3 cup diced sweet onion (or red onion)
1/2 cup diced red or green pepper
1/2 cup chopped cilantro
1 small jalapeno pepper, deseeded and minced
1/2 tsp ground cumin
juice of 1/2 lime (or more to taste)
2-3 Tbs olive oil (or vegetable oil)
salt to taste
1/2 cup fresh or frozen corn
steamed white rice as needed (optional)
Use a mixing bowl to combine the black beans with 1/3 cup diced sweet onion, 1/2 cup diced red pepper, 1/2 cup chopped cilantro, 1 small deseeded and finely chopped jalapeno pepper, add a sprinkling of ground cumin, the juice of 1/2 lime, a little olive oil, salt to taste. You can also add 1/2 cup of fresh or frozen corn and mix it up.
When it comes time to cook the mahi mahi, preheat the oven to 400 degrees and grind the corn tortilla chips in a food processor (or see hints below).
Add the ground chips to a shallow bowl and also add a little all-purpose flour to another bowl and 1 beaten egg to another bowl. Then, press one side of the fish first lightly into the flour, then that same side lightly into the egg and finally, press that side into the ground chips and place it onto a clean plate.
Add a splash of olive oil to an oven proof, nonstick pan on medium high heat and, when the oil is hot, very carefully add the fish chip side down.
Stay with those and, when the first side is a nice golden brown, carefully flip them over and place the pan into the preheated oven to finish cooking.
Plan ahead and steam some rice to serve with it.
Use a rolling pin to gently crush the chips inside of a large Ziploc bag if you don't have a food processor.