Bite with Belkys: Latin Mahi With Chimichurri Sauce

The Chef: John Tadlock

The Restaurant: Baleen

Four Grove Isle

Coconut Grove, FL 33133

305-858-8300

Website: http://www.groveisle.com/dining_baleen.cfm

Chimichurri Ingredients:

2 cups Parsley-----rough chop

1/2 cup garlic------minced

2 Tablespoons Red Pepper Flakes

1/2 cup Red wine Vinegar

2 cups Extra Virgin Olive Oil

1 Tablespoon Kosher Salt

2 Teaspoon Black pepper

Directions:

Place all of the ingredients in a mixing bowl, mix together and refrigerate. Let the mixture set for at least 20 to 30 min before serving, to let the flavors all come together. It is great on meat or fish or as a dip for bread.

Fish Ingredients:

Four, 7-8 ounce pieces of mahi mahi

2 cups olive oil

1 cup anatto seeds

Directions:

Heat the anatto seeds in oil over low heat for a few minutes, then remove it from the stove. If you overcook it and it boils, it tends to turn the seed bitter. Strain out the anatto seeds, and add the mahi to the anatto oil and let it sit for at least half an hour. Heat up a grill, then sear the fish on both sides and finish it off in the oven for a few minutes at 375 degrees.

Serve the fish with mashed potatoes and drizzle some chimichurri on top.

Serves 4.

FOR MORE INFORMATION:

Contact: bnerey@wsvn.com