Roasted Mahi Mahi & White Corn Grits

Recipe Directions

1. For best results, take the mahi mahi out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer than this recipe card indicates.
2. Take note of how much milk & stock (a) is in the container. Then pour the milk & stock into a saucepot and add the same amount of water to the saucepot. Stir well. Put the pot over high heat and bring the mixture up to a boil.
3. When the milk, stock and water is boiling, slowly add the cornmeal (b) to the saucepot while you stir with a whisk. Turn the heat down to low and continue stirring with the whisk for about 1 minute to incorporate the cornmeal into the milk & stock. Cook for 15 minutes, stirring occasionally with a wooden spoon.
4. While the grits are cooking, cut open the package of mahi mahi (c) and place on a plate. Drizzle the fish with 1 tsp of oil and coat both sides. Season both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the mahi mahi presentation side (the nice-looking side of the fish) down in the pan. Sear the fish for 4 minutes, then flip over and sear the other side for 30 seconds. (Note: continue to stir the grits occasionally while you are searing the fish).
5. When the fish has finished cooking, place on your serving plates. Then carefully wipe out the pan you were using with paper towel. Return the pan to medium-high heat for 1 minute, then add 1/2 tbsp of oil to the pan. Add the zucchini (d) to the pan and season with a pinch of salt and pepper. Saute for 2 minutes, stirring occasionally.
6. At this point, your grits should be done. Remove from the heat and add the roasted poblano & chihuahua cheese sauce (e) to the grits. Stir well to incorporate the cheese.
7. Spoon the grits on to your serving plates beside the mahi mahi. Serve the zucchini on top. Garnish with the corn & pickled tomato relish (f).