Ingredients Weight Measure
Mahi mahi, 1/2 lb. fillets 14 ea.
Olive oil 4 cups
TABASCO® brand Chipotle Pepper Sauce 14 Tbsp.
Salt and pepper to taste
Cilantro 1 bunch
Lemon, juice of 1 ea.

Tropical Salsa

Ingredients Weight Measure
Mango 1 ea.
Pineapple, diced 1/2 cup
Tomatoes, concassé 1 lb.
Lemon juice 1/2 Tbsp.
Black beans 2/3 cup
TABASCO® brand Chipotle Pepper Sauce 1/2 tsp.
Salt 1 pinch
Cilantro 1/2 bunch


Ingredients Weight Measure
Poblano peppers 14 ea.
Herbed Havarti cheese 14 slices
Amish colby cheese 14 slices
Eggs, beaten 6 ea.
Flour 1/2 cup
Water 1/2 cup
Salt 1 dash
TABASCO® brand Chipotle Pepper Sauce 1/2 tsp.
Oil for frying
Lemon juice drops
TABASCO® brand Chipotle Pepper Sauce drops


Ingredients Weight Measure
Lemon wedges 28 ea.
Cilantro, fresh for garnish


  1. Combine all Marinade ingredients, and marinate Mahi Mahi for 1 hour.
  2. For the Tropical Salsa, put all ingredients in a food processor and pulse a few times. Heat the salsa in a sauté pan over a medium-high heat for about 2 minutes, or until it starts to simmer. Set aside.
  3. For the Rellano, char the skin of the poblano peppers, and run under cool water to remove all the skin. Cut a slit in the pepper and remove the seeds.
  4. Take one slice of each cheese and put them together. Place the cheese into the slit in the peppers.
  5. Mix together the eggs, flour, water, salt and TABASCO® Chipotle Pepper Sauce. Dip peppers into the batter; then deep-fry until golden brown.
  6. To cook the fish, place it on a sizzler or in a hotel pan. Add a little of the marinade to coat the fish. Place in a 550°F oven until cooked, about 5 minutes. Just before removing from oven, drizzle a few drops of lemon juice and a few drops of TABASCO® Chipotle Pepper Sauce on fish.
  7. To serve, place the pepper slightly off center on each plate. Place the fish next to, and slightly on top of, the pepper. Spoon salsa over the fish. Garnish with lemon wedges and fresh cilantro.

Yield: 14 servings