Ingredients

• 1 pound mahimahi fillets, cut into 2-ounce strips
• Salt and freshly ground black pepper
• 2 to 3 tablespoons olive oil
• Poblano Mashed Potatoes, recipe follows
• Tomato-Cumin Relish, recipe follows
• 5 large baking potatoes, quartered
• 1 cup hot milk
• 4 tablespoons butter
• 1 roasted poblano
• 3 scallions, sliced
• 1/4 cup chopped cilantro leaves
• 1/4 cup chopped parsley leaves
• 1/2 cup spinach leaves
• 1/3 cup lime juice
• Salt and pepper
• 1 cup very ripe diced red tomatoes
• 1 cup very ripe diced yellow tomatoes
• 1/2 cup 1/4-inch dice red onion
• 1/2 cup sliced scallions
• Olive oil
• 1 tablespoon ground cumin

Instructions

1. Season both sides of fish. Heat a large saute pan, and then add the olive oil. When oil is hot, add mahimahi pieces, skin side down. After 3 minutes, turn strips over and cook for another 3 minutes. Place fish over the Poblano Mashed Potatoes and spoon Tomato-Cumin Relish on top to plate.
2. Boil potatoes until tender. Rice potatoes and then, with a whisk, incorporate milk and butter. Puree poblano, scallions, cilantro, parsley, spinach and lime juice in a blender. Add mixture to potatoes and combine. Season to taste.
3. Combine tomatoes, onion, and scallions. Coat with olive oil. Add cumin. Season, to taste.