5 Habanero Peppers, seeded, ribbed, and julienned (reserve 1/2 cup)
1/2 cup Pine Nuts
1/2 cup Cut Corn
3 cups Heavy cream
2 tsp. Salt
3 tsp. Southwest Seasoning
Heat oil in medium pot, add peppers and saute' until they begin to brown. Add corn and pine nuts and continue to cook until hot. Add cream and seasonings, lower heat and simmer until reduced by about 25 percent. Let cool and puree in a food processor or blender. Add reserved habanero peppers.
6 ea. Red,Yellow and Blu Corn tortillas, ground in food processor or blender
4 Eggs, beaten
2 cups seasoned flour
1 can chipolte peppers in adobo sauce pureed
4 10oz. Mahi-Mahi filets
Rinse Mahi- Mahi with cool water and dry on peper towels. Rub with chipolte puree, dip in seasoned flour, then eggs and then in tortilla crust. heat cottonseed oil in skillet and saute' mahi until lightly browned on each side. Finish in oven if necessary. Serve over warm sauce with cilantro lemon or lime.
Tuesday, August 26 2014 5:57 AM EDT2014-08-26 09:57:06 GMT
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