Mahi Mahi Barbacoa with Black Rum Agave Glaze
- 1/2 C Syrup Agave
- 1/4 C Vinegar Cider 5%
- 1 C Black Rum, any dark rum
- 24 oz Mahi Mahi Buffet Cuts 2-4 Ounce Frozen, 8 pieces
- 2 Tsp Seasoning Cajun
- 1 Ea Onion Red Jumbo Carton Fresh, peeled, cut in 1/4" rings
- 2 Tbsp Oil Olive Extra Virgin In Tin, divided
- 16 oz Tomatillo Whole, medium diced
- 3 Ea Lime Persian 200 Size Fresh
- 16 oz Bean Pinto Fancy, drained and rinsed
- 2 1/2 oz Cilantro Wash And Trim Coriander Cello Fresh, 1 bunch, stem, chop
- 2 Ea Cucumber Select Us #1 Fresh, peel, ribboned
- 3/4 Tsp Salt Coarse Kosher
- 1/2 Tsp Pepper Black Ground Regular Grind 30 Mesh
- Preheat the chargrill to medium high heat.
- Drain and rinse the pinto beans.
- Using a peeler, first peel the cucumbers, then use to make ribbons of the cucumber meat. Discard the skins and seeds.
- Remove outer husk from the tomatillos and dice in to medium pieces a little larger than the size of the beans.
- Juice the limes and pick and chop cilantro.
- Mix all of the above in a bowl with salt and pepper and 1 Tbsp of olive oil. Set aside.
- Separate the red onion slices in to rings and toss in olive oil, salt and pepper.
- Cook on the chargill until have some color and are soft. You can cook in a perforated hotel pan to prevent falling in to the grill grates.
- Place the rum, agave syrup, and cider vinegar in a small sauce pot. Bring to a simmer and reduce until it has reached a thickened syrup like consistency.
- Oil and season the mahi mahi with the cajun seasoning. Place on the grill to cook. As the fish is cooking, brush with the agave glaze.
- To plate, place about 1 cup of the pinto bean tomatillo salad in the center of a round plate. Arrange two pieces of the glazed mahi mahi on the salad. Top the fish with the barbequed sweet onions. Finish the plate with a light drizzle of the glaze around the outside of the salad in a decorative fashion.