Seared Mahi Mahi Salpicón

Name: Seared Mahi Mahi Salpicón
Yield: serves 4
Ingredients: 2 large tomatoes, cored and chopped; 1/2 cup lightly packed fresh cilantro leaves, chopped, plus additional sprigs for garnish; 2 tablespoons capers; 1 1/2 teaspoons juice from caper jar; 1 tablespoon red wine vinegar; 1/4 cup olive oil, plus more as needed; 2 cloves garlic, crushed; 2 bay leaves; 1 onion, chopped; Salt and black pepper; 1 pound mahi mahi (or any other white fish) fillets, skinless, cut into chunks; Cayenne pepper

December 9, 2011

Salpicón—a shredded mixture of fish with herbs and seasonings—is traditionally made with left-over fish that is tossed with fresh ingredients and used as a filling for tacos or a topping for tostadas. I find the sauce so delicious that I like to pair it with freshly seared fish and let it stand on its own. Definitely keep the sauce in mind for times when you do have leftovers!

Recipe notes

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