8 ounces lime juice
4 ounces all-purpose flour
4 ounces whole butter
1 cup fresh fish stock, cold
2 cups heavy cream
4 ounces chipotle peppers in adobo, pureed
2 bunches cilantro, minced
1 mango diced
1 red pepper, roasted, peeled and small diced
4 sprigs cilantro
1 ounce red pepper flakes
1 ounce marjoram
2 ounces apple cider vinegar
salt and pepper to taste
Marinate the mahi mahi in the lime juice for 30 minutes. To make the sauce, heat up the butter and, once melted, add the flour to make a roux. The roux has to have the consistency of peanut butter. Add the stock until the sauce comes to the proper consistency. After this, add the heavy cream, the cilantro and chipotle peppers. Add the pepper puree according to your own heat tolerance. Reduce the sauce until it covers the back of a spoon
For the mango salsa, mix all the ingredients together and let sit for two hours.
To finish the plate, grill the mahi mahi and baste it with a little bit of sauce while cooking. Place on a plate with your choice of starches and vegetables, then nap with 2 ounces of sauce and place the mango salsa on top.
If a wine is to be enjoyed with this dish, a Sauvignon Blanc or a dry Pino Grigio would be great.