• Servings: 4 Servings
• 1 cup wine – for the cook
• For the Fish
• 4- 6 to 8 oz. Mahi-Mahi filets
• 1 cup Blue Corn Meal (Bob’s Red Mill or 12 oz. blue corn chips finely ground)
• 2 teaspoons Ancho Chile Powder or Adobo Seasoning - divided
• 1 cup Flour
• 2 (scant) teaspoons salt - divided
• 1 large Egg, beaten
• 2 Tablespoons water
• Canola Oil for frying
• For the Jicama Slaw
• 1 cup wine – for the cook
• 1 medium jicama, julienned
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 1 large carrot, julienned
• 1 cup purple cabbage, finely sliced (shaved)
• 1/3 cup lime juice
• 1/3 cup red wine vinegar
• 1 Tablespoon honey
• 2 Tablespoons olive oil
• Pinch of cayenne pepper
• Salt and pepper to taste
• 1/4 cup cilantro, chopped
• For the Roasted Poblano Sauce
• Makes about 1 - 1/2 cups
• 2 large Poblanos, roasted, peeled, seeded
• 1/3 cup red onion, chopped
• 3 Tablespoons lime juice
• 3/4 cup olive oil
• 1 cup spinach or arugula
• 1 Tablespoon honey
• For the Mango-Serrano Crème
• Makes about 1 cup
• 1/2 cup crema, crème fraiche, or sour cream
• 1 Serrano chile, roasted, peeled, seeded and fined diced
• 1 ripe mango, peeled, pitted and finely diced
• 2 Tablespoons red onion, finely diced

1. In a bowl combine the blue corn, 1 teaspoon Ancho chile powder (or Adobo Seasoning, and 1 teaspoon salt.
3. In another bowl combine the flour, the remaining Ancho Chile Powder (or Adobo seasoning) and remaining salt.
5. In a third bowl beat the egg and add the water.
7. Dredge the fish in the flour, then the egg and finally the blue corn mixture.
9. Put enough oil (about a 1/4 inch) in a large skillet to cover the bottom and heat over medium-high heat. When oil is hot add the fish and cook until golden brown and cooked through, flipping once. (About 8-10 minutes total, per inch of thickness)
12. For the Jicama Slaw
13. Combine jicama, bell peppers, carrots and cabbage.
15. In a separate bowl whisk together the lime juice, honey, olive oil and cayenne. Season to taste with salt and pepper.
17. Pour over vegetables and toss to coat. Stir in cilantro.
19. Let sit at room temp for at least 30 minutes or up to one hour.
22. For the Roasted Poblano Sauce
23. In a blender or processor combine all poblanos, onion, and lime juice. Blend until smooth. With the blender running, slowly add the oil and blend until emulsified.
25. Add the spinach or arugula and the honey and blend until smooth. Season to taste with salt and pepper.
26. (May be made ahead and refrigerated up to one day. Bring to room temp before serving.)
29. For the Mango-Serrano Crème
30. Combine all ingredients, salt and pepper to taste. Cover and refrigerate at least 30 minutes or up to 8 hours. (Option: Throw the Serrano, onion, and mango in a processor and whiz until smooth; stir in sour cream.)
33. To Serve: Put 1/4 of the Jicama Slaw on a plate. Top with the Mahi-Mahi and put a generous drizzle of the Poblano Sauce and the Mango-Serrano Crème on top or put a smear on each side of the plate. Top with a few cilantro leaves and/or some finely diced mango.
37. (NOTE: You could sub a thinner (flakier) white fish like snapper or grouper, but if you do, skip the flour and just dip in egg and blue corn. I feel the breading would be too heavy for a flakier fish.)

From the Sauce du Jour Kitchen with some of it adapted from a Bobby Flay recipe For the Southwest Cuisine Cooking Class - 110 You know I love my Bobby Flay, but truthfully I have loved blue corn before Bobby was out of diapers, so I've been coating fish in this wonderful blue stuff before it was even cool. (Read: for a LONG time.) Just sayin'. This is Bobby's Mango-Serrano Crème that I've used with this dish. Thanks Bobby, love ya, call me, mean it.