Scott Fredel's Mahi, Heart of Palm, Avocado, and Plantain Recipe

​After learning about Chef Scott Fredel of Pilar Restaurant and Bar, in parts one and two of our interview with the environmentally responsible and ocean savvy seafood lover, you're probably ready to see what this fisherman has to offer the palette.

Fredel kindly offered us the recipe for a menu item that he'll be putting on the menu this summer. He assured us that all of the ingredients can be found locally and in season. If you're too lazy to cook this at home, you can always hit up Pilar and have Fredel offer you a taste.

Blackened Mahi Mahi with Browned Butter Ripe Plantains & Avocado Hearts of Palm Slaw

8-ounce portion of fresh mahi mahi, skin off, per person
Chef Paul Prudhomme's Blackening Spice, or any other you prefer

1 each avocado
6 ounces of fresh shaved hearts of palm (used canned if fresh is not available)
2 tablespoons of fresh cilantro
4 ounces of fresh squeezed orange juice
2 ounces of extra virgin olive oil
1 small red bell pepper, diced
Salt & pepper to taste

Combine all ingredients in a mixing bowl.

Fish Preparation: Brush both sides with melted whole butter and then coat with blackening spice. In an Iron skillet on high heat (or saute pan) add 1 tablespoon of butter then fish. Allow spice to blacken then flip to other side and blacken.

1 each, very ripe plantain

In a saute pan start to brown unsalted whole butter, when butter begins to brown add the peeled ripe plantains cut into 1-inch pieces. Then brown on both side's and season with salt and pepper.

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Liz Tracy has written for publications such as the New York Times, the Atlantic, Refinery29, W, Glamour, and, of course, Miami New Times. She was New Times Broward-Palm Beach's music editor for three years. Now she plays one mean monster with her 2-year-old son and obsessively watches British mysteries.
Contact: Liz Tracy