Bite with Belkys: Mahi Mahi with Pineapple Rum Pico De Gallo and Coconut Sweet Potato from 510 Ocean

The Chefs: Cory "Big Tex" Smith And Pablo Coco Mir
The Restaurant: 510 Ocean On South Beach
The Dish: Blackened Mahi Mahi with Pineapple-Rum Pico De Gallo and Coconut Sweet Potato Puree

• 1/2 cup red pepper
• 2 tbs. Cilantro
• 1 jalapeno
• 1/2 cup red onion
• 1/2 cup pineapple
• 1 oz coconut rum

- Add all ingredients to hot pan.

- Pour the rum over the mixture and flambé.

• 1 tsp cayenne
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp thyme
• 1 tsp oregano

-Mix all the spices together in a bowl

• 2 filets of Mahi Mahi
• pinch of salt
• olive oil
• parsley
• chive oil

Season the fish with salt. Then place a thick crust of the blackening spice of both sides of the fish. Place the fish in a skillet coated with olive oil. Let cook completely on one side before flipping this fish over.

Place one serving of coconut potato puree on a plate. Place the fish over the potato puree.

Spoon the pico de gallo over the fish. Garnish with chopped parsley, chive oil and serve.

Serves: 2-3

Belkys Nerey: "510 Ocean is the newest place to see and be seen -- celebrities like Usher and Christina Millian have enjoyed Chef Big Tex's cuisine. In the newsplex, Belkys Nerey, Seven News. Bon appetite!"

FOR MORE INFORMATION:

305-531-1788