Try plantain-crusted mahi mahi with pineapple salsa

‘Brooklyn Chowder Surfer’ Ben Sargent shares mouthwatering recipe with TODAY

Video: Summer supper! Mahi mahi with pineapple salsa

TODAY recipes

updated 5/31/2012 12:11:40 PM ET

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Ben Sargent — a.k.a. the Brooklyn Chowder Surfer — is a chef and restaurateur who is absolutely crazy about seafood. Here is Sargent’s mouthwatering recipe for plantain-crusted mahi mahi with pineapple salsa.

Recipe: Plantain-crusted mahi mahi with pineapple salsa (on this page)

Recipe: Plantain-crusted mahi mahi with pineapple salsa

Ben Sargent

Ingredients

1 small garlic clove, minced
Salt
3 tablespoon olive oil
1/2 medium red onion, finely diced and rinsed with cold water, drained
Finely grated zest of 1 lime
Juice of 2 limes, 1/4 cup
2 cups pineapple, cut into 1/2-inch dice
2 tomatillos, cut into eighths
1 large plum tomato, cut into 1/2-inch dice
1 small red bell pepper, cut into 1/4-inch dice
1 small green bell pepper, cut into 1/4-inch dice
1 serrano or jalapeno, minced
Six 6-ounce mahi mahi filets, skinned
2 eggs, beaten
1 cup plantain chips, finely crushed with a rolling pin
Vegetable oil, for frying

Preparation

In a large bowl, combine the garlic with a pinch of salt and 1 tablespoon of the olive oil and let stand for 5 minutes. Add the onion, lime zest and the remaining 2 tablespoons of olive oil and let stand for 5 minutes. Add the lime juice, pineapple, tomatillos, tomato, red and green bell pepper and the serrano and mix well. Season with salt.

Season the mahi mahi with salt. Put the eggs and plantain chips in separated shallow bowls. Dip the fish in the egg, letting excess drip off. Dredge the fish in the chips to coat well.

In 2 large skillets, heat 1/4 inch of vegetable oil. Add half of the fish to each skillet. Cook over medium high heat for 1 minute. Turn the heat down to medium and cook until browned and crisp, about 3 minutes. Turn the fish and cook about 3 or 4 minutes longer. Serve the fish with the salsa.