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1
Blend the Bajan Green Seasoning
10 Mins
No heat — room temperature, about 20°C (68°F)
Put the spring onions, parsley, thyme leaves, garlic and Scotch bonnet in a small blender or mortar with 15 ml of the olive oil, 30 ml of the lime juice, the Dijon mustard and 4 g of the salt. Blend or pound to a coarse, spoonable green paste — it should look like a rough pesto, not a smooth sauce.
Keep the paste coarse. A smooth puree slides off the fish on the grill, while a coarse paste clings and chars lightly at the edges.
Done when: A thick, bright green paste that holds its shape on a spoon.
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2
Season and Marinate the Mahi-Mahi
15 Mins
Rest in the fridge at 4°C (39°F)
Lay the mahi-mahi fillets in a shallow dish and rub them all over with the green seasoning, then grind the black pepper over the top. Cover and leave in the fridge for 15 minutes so the lime and herbs sink into the fish. Take the fish out 5 minutes before grilling so it is not fridge-cold on the grill.
Do not marinate for longer than 30 minutes — the lime juice will start to firm and whiten the surface of the fish, as in ceviche.
Done when: Fillets evenly coated in green seasoning, smelling of lime and herbs.
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3
Boil the Potatoes for the Mash
20 Mins
Boiling water at 100°C (212°F), then low heat
While the fish marinates, put the potato chunks in a pan, cover with cold salted water and bring to the boil. Simmer for 18 to 20 minutes until a knife slides through a chunk with no resistance, then drain well and leave the potatoes in the hot pan for 1 minute so the steam dries them out.
Starting the potatoes in cold water cooks them evenly from the outside in; dropping them into boiling water leaves the middles hard.
Done when: Potato chunks fall apart when pressed with a fork.
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4
Make the Mango-Pineapple Salsa
10 Mins
No heat — room temperature, about 20°C (68°F)
While the potatoes cook, toss the diced mango and pineapple with the red onion, red bell pepper and chopped coriander in a bowl. Stir in the remaining 15 ml of lime juice and a pinch of the salt, then set the salsa aside so the flavours marry while the fish grills.
Cut the fruit small and even — 1 cm dice means every spoonful has mango, pineapple and pepper in it.
Done when: A bright, juicy salsa with even dice and a balance of sweet fruit and sharp lime.
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5
Mash the Potatoes with Cheddar
5 Mins
Warm, about 60°C (140°F)
Mash the hot, drained potatoes with the butter and the warm milk until smooth, then fold in the grated cheddar and the remaining salt. The cheese should melt into the mash in ribbons. Keep the mash covered and warm while you grill the fish.
Warm milk goes in, cold milk does not — cold milk cools the potatoes and makes the mash gluey.
Done when: Smooth, creamy mash with melted cheddar running through it.
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6
Grill the Mahi-Mahi
10 Mins
Grill or barbecue at medium-high heat, about 200°C (400°F)
Brush the grill bars with the remaining 15 ml of olive oil and heat until very hot. Lay the fillets on the grill and cook for 4 to 5 minutes per side, turning once with a wide fish slice, until the flesh is opaque, flakes easily and the thickest part reaches 63°C (145°F) inside. Rest the fish for 3 minutes before serving.
Do not move the fillets for the first 3 minutes — mahi-mahi releases from the grill on its own once a crust has formed, and moving it early tears the flesh.
Done when: Opaque white flesh that flakes in clean layers, with dark grill marks and lightly charred green seasoning at the edges.
auto_awesome Finishing Touches & Plating
Rest the grilled fillets for 3 minutes, then plate each one with a generous spoonful of mango-pineapple salsa and a scoop of cheddar mash scattered with chives. Serve at once, while the fish is still smoky from the grill and the mash is hot.
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