Pan Seared Mahimahi with Poblano Mash and Tomato Relish

• 1 pound mahimahi fillets, cut into 2-ounce strips
• Salt and freshly ground black pepper
• 2 to 3 tablespoons olive oil
• Poblano Mashed Potatoes, recipe follows
• Tomato-Cumin Relish, recipe follows
• 5 large baking potatoes, quartered
• 1 cup hot milk
• 4 tablespoons butter
• 1 roasted poblano
• 3 scallions, sliced
• 1/4 cup chopped cilantro leaves
• 1/4 cup chopped parsley leaves
• 1/2 cup spinach leaves
• 1/3 cup lime juice
• Salt and pepper
• 1 cup very ripe diced red tomatoes
• 1 cup very ripe diced yellow tomatoes
• 1/2 cup 1/4-inch dice red onion
• 1/2 cup sliced scallions
• Olive oil
• 1 tablespoon ground cumin

1. Season both sides of fish.
2. Heat a large saute pan, and then add the olive oil.
3. When oil is hot, add mahimahi pieces, skin side down.
4. After 3 minutes, turn strips over and cook for another 3 minutes.
5. Place fish over the Poblano Mashed Potatoes and spoon Tomato-Cumin Relish on top to plate.
6. Boil potatoes until tender.
7. Rice potatoes and then, with a whisk, incorporate milk and butter.
8. Puree poblano, scallions, cilantro, parsley, spinach and lime juice in a blender.
9. Add mixture to potatoes and combine.
10. Season to taste.
11. Combine tomatoes, onion, and scallions.
12. Coat with olive oil.
13. Add cumin.
14. Season, to taste.

mahimahi, salt, olive oil, potatoes, tomatocumin, baking potatoes, hot milk, butter, poblano, scallions, cilantro, parsley leaves, spinach leaves, lime juice, salt, very, very, red onion, scallions, olive oil, ground cumin

Taken from www.foodnetwork.com/recipes/pan-seared-mahimahi-with-poblano-mash-and-tomato-relish-recipe.html (may not work)