Smokey Red Peppercorn Crusted Mahi Mahi on Sautéed Peas and New Potatoes

This is my new favourite barbeque fish recipe! The sweetness of the peas and potatoes counter-balances the smokey flavour of the anis wood infused fish steaks.


1 pound mahi mahi (2 steaks)

2 teaspoons to 1 tablespoon Kosher salt

¼ to ½ cup red peppercorn

4 pieces anis wood

Olive oil

4 bacon slices (or 100 grams pancetta)

½ yellow onion

2 small leeks

3 cups peas

4 new potatoes

½ teaspoon thyme

½ to 1 cup beer

Salt and pepper to taste

  1. Start the barbeque.
  2. Heat a non-stick pan over medium-high heat.
  3. Chop the onion, leeks and potatoes.
  4. Brown the bacon in the hot pan until slightly crisp, drain and set aside
  5. Add the chopped onion into the same pan.
  6. Once the onion is soft and lightly caramelised, add the leek and potatoes.
  7. Sauté until the potatoes are browned on all sides.
  8. Stir in the peas and thyme.
  9. Reduce the heat to low.
  10. Cover for 15 mins to allow the vegetables to soften.
  11. While steaming the vegetables, soak the anis wood in water.
  12. Crush the red peppercorn in a mortar and transfer to a plate.
  13. Coat the fish steak with the peppercorn and Kosher salt.
  14. Drizzle with olive oil.
  15. Place the anis wood on the hot coals.
  16. Barbeque the fish for 3 mins per side.
  17. Before serving, add the beer and bacon to the vegetables and season to taste.

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