Recipe - Blackened Mahi Mahi With Potato Apple And Corn Hash (Dje

BLACKENED MAHI MAHI
3 pound Mahi mahi; in 1/2pound
; fillets

SPICE MIX
2 teaspoon Cayenne
2 teaspoon Cumin
4 tablespoon Paprika
2 teaspoon Chili powder
1 teaspoon Cinnamon
1 teaspoon Black pepper

POTATO HASH
6 lg Baking potatoes; minced
3 tablespoon Olive oil
2 tablespoon Butter
1 teaspoon Chopped garlic
2 Granny Smith apples; minced
1 cup Corn
1 bn Chives
1 pound Haricots verts

RED PEPPER SAUCE
3 Roasted red peppers
One fourth cup Heavy cream

Mix all dry spices together.

Toss potatoes and 2 tablespoons olive oil together and saute in
medium heat in nonstick saute pan.

When 90 percent cooked, add 1 tablespoon of butter, garlic, and
apples; saute until potatoes are cooked, add corn at end, along with
chopped chives.

Reserve in warm place.

Place fish in spice mix, coat one side and salt and pepper the other
side of the fish.

Saute fish in large nonstick pan with 1 tablespoon olive oil for 3
minutes on each side.

Saute haricots verts with 1 tablespoon butter. Distribute equally
onto 6 plates: the haricots verts then the cooked potato hash on top,
then place the fish atop the potato hash. In a food processor,
process the red peppers and cream.

Garnish with red pepper coulis.

Yield: 6