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