Hell's Kitchen's Chef Ja'Nel Witt Shares Her Top 5 Holiday Recipes

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  • Spice Rubbed Scallops with Chickpea, Blistered Tomato and Corn Succotash, Warm Garbanzo Puree Finished with Herb Oil
  • White Chocolate–Chai Pots de Crème’
  • Poached Pear and Fresh Blueberry Tart with Port Wine Caramel and Almond Cream
  • Grilled Mahi Mahi with Citrus Argentine Chimichurri and Charred Sweet Potatoes
  • Anise-Infused Lamb Shank with Tricolor Israeli Couscous, Dried Cranberries and Apples
  • Chef Ja'Nel Witt

Grilled Mahi Mahi With Citrus Argentine Chimichurri and Charred Sweet Potatoes

Mahi Mahi steaks soak up the bright flavors of citrus and earthy spices.

For the chimichurri ingredients:
1 cup olive oil
Zest of 2 oranges + juice
Zest of one lime + juice
2 tbs red wine vinegar
2 each garlic cloves, minced
1/3 cup shallot, minced
1/2 cup fresh parsley, minced
1 tbs fresh oregano, minced
1 tsp crushed red pepper flakes
Salt and pepper to taste

-Stir olive oil, orange/lime zest & juice, and vinegar together with garlic, shallot, parsley, oregano, and red pepper flakes; season to taste with salt and pepper.
-Reserve 1/3 cup for marinating Mahi Mahi steaks.
Allow remaining chimichurri to stand for 2 hours at room temperature before serving.

For the Mahi Mahi:
4-4oz Mahi Mahi steaks
Salt and pepper
1/3 cup reserved chimichurri

-Cover steaks with chimichurri and allow to sit 20 mins.
-Heat grill pan to med-hi heat.
-Grill steaks 5-7 mins per side, being sure not to overcook (steaks should be firm, but not dry).
-Remove from heat and allow to rest 2-3 mins.
-Arrange on a plate and drizzle with chimichurri.

For the sweet potatoes:
2 ea large sweet potatoes, peeled and cut into ½ inch rounds
4 oz olive oil
Salt and pepper
1 tsp smoked paprika

-Toss sweet potato rounds in olive oil, salt, pepper, and smoked paprika.
-Cook in grill pan on med-hi heat 5 mins on each side.
-Transfer to a 400 degree oven and cook until potatoes are easily pierced with a knive (approx. 20 mins).
-Adjust seasoning with salt and pepper. 

(Photo: Courtesy of Chef Ja'Nel Witt)

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