Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2 tablespoons harissa paste, 1 tablespoon ají amarillo paste, 1/4 cup fresh lime juice, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl to create the marinade.

2. 2

   Place 2 pounds mahi-mahi fillets in a shallow dish and evenly coat them with the prepared marinade, ensuring each piece is thoroughly covered, then refrigerate for 20 minutes to allow the flavors to meld.

3. 3

   Preheat a grill to medium-high heat (approximately 400°F or 200°C) and lightly oil the grill grates.

4. 4

   Toss 1.5 pounds quartered small native potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, then spread them in a single layer on a baking sheet or grill-safe basket and roast them on the grill for 20-25 minutes, turning occasionally, until tender and slightly charred.

5. 5

   Carefully place the marinated mahi-mahi fillets on the hot grill and cook for 4-6 minutes per side, or until the fish is opaque and flakes easily with a fork, ensuring a nice char develops from the fire-roasting.

6. 6

   Prepare the salsa criolla by combining 1 thinly sliced medium red onion, 1/4 cup chopped fresh cilantro, and 1 finely diced small ají limo (if using) in a small bowl.

7. 7

   Serve the fire-roasted Pescado a la Brasa alongside the roasted native potatoes and a generous spoonful of the fresh salsa criolla.