Chile-Rubbed Mahi-Mahi with Roasted Tomatillo Salsa Verde

Steps

1. Step 1

   Heat the oven to 450°F. Put the tomatillos, jalapeño, garlic and onion on a rimmed baking sheet, toss with 1 tbsp vegetable oil, and spread into one layer with the jalapeño and tomatillos cut side down.

   5 min · 450°F

   • 1 lb tomatillos
   • 1 jalapeño
   • 3 cloves garlic
   • 1/2 white onion
   • 1 tbsp vegetable oil
2. Step 2

   Roast until the tomatillos are soft, slumped and blistered in spots, 18 to 20 minutes. Let cool for 5 minutes.

   20 min, hands-off · 450°F

3. Step 3

   While the vegetables roast, make the rice: combine the rinsed rice, water and 1/2 tsp salt in a small saucepan. Bring to a boil, then cover, turn the heat to low and cook for 18 minutes. Take off the heat and let it sit, still covered, for 5 minutes.

   25 min, hands-off

   • 1 cup long-grain white rice
   • 1 1/2 cups water
   • 1/2 tsp salt
4. Step 4

   Scrape the roasted vegetables and all their juices into a blender. Add the cilantro, lime juice and 3/4 tsp salt and blend until mostly smooth but still a little chunky. Taste and add salt if it needs it. Set aside.

   5 min

   • 1/3 cup cilantro leaves
   • 1 tbsp lime juice
   • 3/4 tsp salt
5. Step 5

   Stir the butter, chopped cilantro, lime juice and lime zest into the cooked rice with a fork, fluffing as you go. Cover to keep warm.

   2 min

   • 1 tbsp butter
   • 1/3 cup cilantro
   • 2 tbsp lime juice
   • 1 tsp lime zest
6. Step 6

   Mix the ancho chile powder, cumin, garlic powder, cayenne, 1 tsp salt and black pepper in a small bowl. Pat the mahi-mahi dry again and rub the spice mix all over both sides of the fillets.

   5 min

   • 4 mahi-mahi fillets (6 oz each, about 1 inch thick)
   • 1 tbsp ancho chile powder
   • 1 1/2 tsp ground cumin
   • 1/2 tsp garlic powder
   • 1/4 tsp cayenne pepper
   • 1 tsp salt
   • 1/2 tsp black pepper
7. Step 7

   Heat a large cast-iron skillet over high heat until very hot, about 3 minutes. Add 1 tbsp of the oil, then the corn in one layer. Cook without stirring for 2 minutes, then stir and cook 2 to 3 minutes more, until charred in spots. Season with a pinch of salt and tip into a bowl.

   8 min

   • 2 cups corn kernels (from 3 ears, or frozen and thawed)
   • 1 tbsp vegetable oil
8. Step 8

   Wipe the skillet out and set it over medium-high heat. Add the remaining 2 tbsp oil. When it shimmers, lay in the fillets and sear without moving them for 4 minutes, until a dark crust forms. Flip and cook 3 to 4 minutes more, until the fish is opaque and flakes with a fork (145°F inside). Let rest 2 minutes.

   10 min

   • 2 tbsp vegetable oil
9. Step 9

   Spoon the cilantro-lime rice onto four plates, top with a fillet, spoon salsa verde over the fish and scatter the charred corn around. Serve with lime wedges.

   3 min

   • 1 lime

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026