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Method
1. Season mahi-mahi with adobo, garlic and
a little olive oil and set aside.
2. Cut plantain in small medallions and deep fry until fully
cooked for about three minutes. Drain the excess oil and place
on a mortar.
3. Combine garlic, chicken chicharones with the plantain on
the mortar and mash them together until mixed.
4. Heat frying pan with oil and cook filet for four minutes
on each side. Remove fish and let it rest on the plate.
5. Add wine and passion fruit juice to the frying pan and
reduce for a few minutes. Add a few cubes of butter at a time
to the pan until the sauce thickens.
6. Place mofongo in center of the plate with mahi-mahi on
top and cover with the beurre blanc.
Recipe courtesy of chef Humberto Guardiola
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