Chef Jacques Gaultier of Palo Santo – Brooklyn, NY
Yield: 6 Servings
Hot Slaw:
1 pound red cabbage, shredded
1 habanero, seeded and chopped
1 garlic clove, peeled and chopped
1 Tablespoon white wine vinegar
Salsa Verde:
6 small tomatillos, peeled and chopped
1 ounce chives, chopped
1 ounce cilantro, chopped
1 lime, juiced
Plantain:
3 large, ripe plantains
Mahi Mahi:
3 pounds Mahi-Mahi filet, portioned into 6 pieces
Salt and pepper, to taste
3 ounces duck fat, rendered
2 Tablespoons extra virgin olive oil
For the Hot Slaw:
Combine cabbage, habanero, garlic, vinegar, and olive oil in a large mixing bowl. Season to taste with salt and pepper and set aside to marinate.
For the Salsa Verde:
Combine the tomatillos, chives, cilantro and lime juice in a small mixing bowl and season with salt to taste.
For the Plantain:
Preheat the oven to 375°F. Roast the plantains whole on a sheet-pan. The plantains will puff-up a little and burst. Once the peel has broken on its own, remove them from the oven and slice in half lengthwise. Return to the sheet-pan peel side down and continue to bake until they are golden brown.
For the Mahi Mahi:
Preheat the oven to 375°F. Heat a large oven-proof saute pan over a medium high flame. Season the fish with salt and pepper. Pour the duck fat into the saute pan and carefully place the fish in the pan. Cook the fish for 4 to 5 minutes on one side and then turn over. Put the saute pan with the fish in the oven to finish cooking.
To Assemble and Serve:
Lay out 6 plates. Put half of a Plantain on each plate. Divide the Hot Slaw into 6 portions and serve in a small mound alongside the plantain. Place one piece of cooked Mahi Mahi on each plate on top of the slaw and garnish the fish with a large spoonful of Salsa Verde