As prepared by Michael’s On East Executive Chef Jamil Pineda
Featured on the Restaurant’s City Lite Lunch Menu, 2013
545 Calories | 24 Fat Grams (per serving)
Recipe Serves 4
For the Corn and Avocado Salsa:
- 2 Ripe Avocadoes
- 2 Ears of Corn
- 2 tablespoons Olive Oil
- Juice of 2 Limes
- Salt to taste
Preheat the oven to 450 degrees. Mix the ears of corn with oil, place on a sheet pan and bake for 8 minutes or until the corn starts to brown. Let it cool, then cut the cornels from the cob. Cut the avocado in half and discard the seed. Spoon the meat of the avocado out and discard the shell. Cut into large cubes. In a mixing bowl add the corn kernels, lime juice and avocado, season with salt and gently mix well. (Be sure to keep the avocado chunky, not pasty.) Set aside until ready to plate.
For the Roasted Tomatoes, Sautéed Spinach and Mahi-Mahi
- 4 7oz Mahi-Mahi
- 3 Beefsteak Tomatoes, 2 cut in half, 1 cut in quarters
- 1 Yellow Tomato, cut in quarters
- ½ Cup Cajun Spices
- 1 lb. Baby Spinach
- 1 tbsp Fresh Chopped Garlic
- 8 oz Olive Oil
- Salt and Pepper to taste
Preheat the oven to 350 degrees. In mixing bowl, add the tomatoes quarters, 1 oz of oil, half of the garlic and season with salt and pepper. Place on a sheet pan and roast for about 6 minutes. Set aside until ready to plate.
Season the mahi-mahi with Cajun spices on both sides. Heat two medium sized sauté pans to medium high heat. Divide the remaining oil between the two pans. In the first pan, add all 4 mahi-mahi pieces. Sear one side them flip and place pan in the oven to finish cooking for 5 minutes. In the second pan, add the garlic and cook for 20 seconds, until it starts to brown. (Do not over cook.) Add the spinach and sauté until wilted. Season with salt and pepper and set aside until ready to plate.
For the Yellow Tomato Gazpacho
- 1 Medium Red Onion
- 2 Cucumbers, seeded
- 1 Zucchini, seeded
- 1 Yellow Squash, seeded
- 5 Fresh Yellow Tomatoes
- 1 Medium Yellow Onion
- 1 Beefsteak Tomato, seeded
- 8 Garlic Cloves
- 2 tablespoons Sugar
- 1/2 cups Red Wine Vinegar
- 1/2 cups Extra Virgin Olive Oil
- 1 tablespoon Tabasco
- ½ cup Cilantro, chopped
- 1 Jalapeno, seeded
Boil the yellow tomatoes, yellow onion, garlic and jalapeno until cooked through, about 10 minutes. Drain and discard the water. Purée in a blender until smooth, cool and set aside.
Dice the red onion, red tomato, zucchini, squash and cucumbers, set aside. Add vinegar, season with Tabasco, salt and pepper to taste. Add the diced vegetables and cilantro and mix well.
Divide the gazpacho into 4 pasta bowls and add spinach in the middle of each bowl. Top with blackened mahi-mahi, then with salsa and place three roasted tomatoes on the sides pointing towards the spinach and serve.