The Atlanta Journal-Constitution
BUCKHEAD DINER’S CHILISPICED MAHI MAHI WITH SMOKED TOMATO GRITS
1 1/2 cups water
1 cup cream
1 cup half-and-half 1 teaspoon tomato paste Smoked Tomato Puree (see
recipe)
1 cup stone-ground grits Salt
4 (6-ounce) fillets mahi mahi Adobo seasoning Vegetable oil, for sautéing Guacamole and chopped
cilantro, for garnish
In a large saucepan, combine water, cream and half-andhalf and bring to a simmer over medium heat. Stir in Smoked Tomato Puree and tomato paste and simmer 10 minutes. Stir in grits and reduce heat to low. Cook until grits are tender, about 20 minutes depending on grits. Season to taste. Keep warm.
When grits are ready, sprinkle fillets lightly with salt on both sides and sprinkle presentation side heavily with Adobo seasoning. Lightly film a large skillet with vegetable oil. Sear fillets presentation side down over medium-high heat, cooking until fillet is about ¾ done. Time will vary according to thickness of fillet. Do not crowd pan. Turn fillets and finish cooking.
Divide grits between serving plates and put fillets on top. Garnish with guacamole and cilantro. Serves: 4
Per serving: 597 calories (percent of calories from fat, 40), 43 grams protein, 46 grams carbohydrates, 2 grams fiber, 26 grams at (14 grams saturated), 137 milligrams cholesterol, 164 milligrams sodium.
SMOKED TOMATO PUREE
3 large (about 1 1/2 pounds) tomatoes, cored 1 teaspoon olive oil
1 medium white onion, cut into
small dice
1 1/2 teaspoons minced garlic 1/2 medium jalapeno, seeded
and cut into small dice
1 1/2 teaspoons tomato paste
Cut tomatoes in half, season with salt, place on plate and refrigerate overnight, unwrapped, in the refrigerator.
The next day, smoke the tomatoes for one hour using heavy smoke.
While tomatoes are smoking, in a medium saucepan, heat olive oil over medium heat. Add onion, garlic and jalapeno and cook until onions are translucent, about 4 minutes. Set aside until tomatoes are ready.
When tomatoes are done, return saucepan to burner and stir in smoked tomatoes and tomato paste and simmer 20 minutes or until all vegetables are tender. Move mixture to a blender and puree until smooth. If not using right away, cool and refrigerate for up to 2 days. Makes: 1 ½ cups
Per tablespoon: 10 calories (percent of calories from fat, 22), trace protein, 2 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 5 milligrams sodium.