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Pan Fried Mahi Mahi with Pumpkin Polenta

Servings 2

Ingredients

For the Mahi Mahi:

  • 2 8 oz mahi mahi fillets
  • 2 tsp canola oil
  • spice rub see below

For the Pumpkin Polenta

  • 1 cup canned pumpkin
  • 1 1/2 cups milk
  • 3/4 cup cornmeal
  • 1/4 tsp freshly grated nutmeg
  • salt to taste

For the Spice Rub

  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp ground ginger
  • 1/4 tsp chili powder
  • 1 TBS brown sugar
  • 1 TBS salt

Instructions

  • Preheat oven to 350

Make the Pumpkin Polenta

  • Mix 1/4 cup of pumpkin with 3/4 cup of the milk and add the nutmeg and salt.
  • Pour into a saucepan and heat until just about to boil.
  • Add the cornmeal. As it thickens add the rest of the pumpkin and milk.
  • Taste and adjust seasoning if needed with more salt.
  • Heat through, set aside and keep warm.

Make the Dry Rub for the Mahi Mahi

  • Mix together all the ingredients for the spice rub and set aside

Cook the Mahi Mahi

  • Pat the mahi mahi dry and coat on both sides with the spice rub.
  • Heat a fry pan over medium heat and add the fish to the pan
  • Cook on each side for three minutes and then remove the pan to the hot oven and immediately turn off the heat.
  • After 10 minutes remove the fish and it should be cooked unless you have an especially thick fillet.
  • Remove the pan and serve the fillet with the pumpkin polenta and a side vegetable of choice.