Mahi Mahi

Ingredients Weight Measure
Panko breadcrumbs 6 cups
Peanuts, granulated 3 cups
Salt 1 tsp.
White pepper 1/2 tsp.
Parsley, chopped 4 Tbsp.
Mahi Mahi fillets, 8 oz. 12 ea.
Hoison sauce 12 Tbsp.

Island Fruit Relish

Ingredients Weight Measure
Hot house cucumber 3/4 cup
Mango, brunoise 3/4 cup
Papaya, brunoise 3/4 cup
Pineapple, brunoise 3/4 cup
Tomatoes, small dice 2 cups
Jalapeño, seeded, brunoise 1 ea.
Cilantro, finely chopped 1/4 cup
Red onions, brunoise 3/4 cup
Salt 1 Tbsp.
TABASCO® brand Original Red Sauce 2 Tbsp.
Honey 2 Tbsp.
Lemon juice 1/4 cup
Lime juice 4 Tbsp.

Coconut Rice

Ingredients Weight Measure
Chicken stock 10 cups
Salt 1 Tbsp.
White pepper 1/2 tsp.
Butter 1/2 lb.
Coco Lopez® 3 Tbsp.
Jasmine rice, rinsed 6 cups
Cilantro, finely chopped 1/2 cup
Coconut, unsweetened 1 cup
Almonds, blanched, slivered 1/2 cup

Habanero TABASCO® Cream

Ingredients Weight Measure
Garlic, chopped 2 Tbsp.
Onions, chopped 2 cups
Butter 1/4 lb.
Flour 2 Tbsp.
Salt 2 Tbsp.
Sweet paprika 2 Tbsp.
White pepper 1/2 tsp.
Nutmeg 1/4 tsp.
Bay leaf 1 ea.
White wine 4 cups
TABASCO® brand Habanero Sauce 1/2 cup
Heavy cream 1-1/2 qts.
Cilantro sprigs as garnish


  1. For the Mahi Mahi, place breadcrumbs, peanuts, salt, white pepper and parsley in a food processor and process until finely ground.
  2. Brush each 8-oz. fillet with 1 Tbsp. of hoison sauce, until there is a thin, even coat.
  3. Press fish into the breadcrumb mixture and reserve fish until ready to serve.
  4. For the Island Fruit Relish, gently mix all ingredients together, being sure to break up the fruit. Reserve until needed and may be made 2 hours in advance.
  5. For the Coconut Rice, bring stock, salt, pepper, butter, and Coco Lopez® to a simmer. Add rinsed rice and simmer covered until tender, about 15 minutes. Fold in the cilantro and reserve covered in a water bath for up to 2 hours.
  6. For the Habanero TABASCO® Cream, sweat garlic and onions in butter for 5 minutes without causing any caramelization. Add flour and cook for 1 more minute. Season with salt, paprika, pepper, nutmeg, and bay leaf; toast briefly.
  7. Deglaze with white wine and simmer for 3 more minutes. Add TABASCO® Habanero Sauce and cream and simmer for 5 more minutes. Remove bay leaf and puree sauce. Hold in hot water bath for up to 2 hours.
  8. For each serving, place about 1/2 cup fruit relish in center of plate and spread around. Place about 3/4 cup coconut rice in center of plate. Place the cooked mahi mahi on top of rice and garnish with cilantro sprigs. Pour Habanero TABASCO® Cream around plate.

Yield: 12 servings