Mahi and Scallop With Tortilla Sauce and Corn Salsa

A flavorful way to add more fish to your diet. Mahi-mahi and scallops served with a a tortilla tomato sauce and garnished with a corn salsa.

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Ingredients:

• 2 Tbsp oil
• 1 small red pepper
• 1 cup green onion
• 1/4 cup shallots
• 1 garlic clove
• 1/4 cup cilantro
• 2 cups chicken stock
• 8 oz can of plum tomatoes (drained)
• 1 bag tortilla chips
• 4 ears corn on the cob
• 2 oz small diced red onion
• 3 oz small diced green pepper
• 1 oz cider vinegar
• 1/4 tsp garlic (minced)
• 1 tsp sugar
• 2 Tbsp chopped parsley
• 16 oz fresh mahi-mahi (cut in 4, 4oz fillets)
• 8 whole scallops
• 3 Tbsp olive oil
• Salt & pepper

Method

Boil corn in water for about 10-12 minutes. While cooking corn, sautee green onion and pepper in a medium sauce pot with oil for about 3 minutes. Add diced shallot and sautee for 1 additional minute. Finally add minced garlic and sautee for another minute. Now add 2 cups of chicken stock to a second sauce pot with your drained plum tomatoes and cilantro; bring to a boil and simmer for 20 min. Rinse corn under cold water until cool enough to handle and cut the kernels from the ears. Mix the corn with the red onion, garlic, sugar, vinegar, peppers, parsley, salt and pepper to taste, then set aside. Preheat oven on to 350 degrees. Season both sides of mahi and scallops with salt and pepper. Heat a pan with olive oil and sear the fish until golden brown on each side. Then place fish in oven to continue cooking for 8-12 minutes. Fish should be cooked to a minimum internal temperature of 145 degrees. After your sauce has simmered for 20 minutes add the tortilla chips (reserving about one cup). Once chips have become soggy and break apart, remove your sauce and process in a blender until completely smooth. Keep sauce covered and warm on low heat. To assemble: ladle 4 ounces of your tortilla sauce onto a plate and carefully arrange the mahi-mahi and 2 scallops. Sprinkle corn salsa mixture around the plate. Crumble a few of the reserved tortilla chips on top to garnish the dish.

Notes:

Number of servings: 4

Submitted By: Melanie925
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