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Spicy Mexican Seafood on a Root Vegetable Puree

A spicy Mexican fish dish with a chipotle pepper marinade and sauce served on a root vegetable puree.
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6

Ingredients

Root Vegetables

  • 2 medium turnips peeled and cut into 2-inch pieces
  • 2 small carrots peeled and cut into 2-inch pieces
  • 1 medium parsnip peeled and cut into 2-inch pieces
  • 1 medium sweet potato peeled and cut into small chunks
  • 1/2 medium rutabaga peeled, trimmed, and cut into small chunks
  • Kosher salt
  • 1 to 3 tablespoons unsalted butter at room temperature
  • Freshly ground black pepper

Seafood

  • 1 pound Paiche
  • 1 pound Salmon
  • 1 tablespoon grapeseed oil

Marinade/Sauce

  • 3 Chipotle peppers in adobo sauce
  • 1 tablespoon grapeseed oil
  • 12 ounces Dr. Pepper
  • 1 tablespoon soy sauce
  • 2 teaspoon garlic powder

Instructions

Root Vegetable Puree

  1. In a medium saucepan, combine the turnips, carrots, parsnip, sweet potato, and rutabaga, add a good pinch of salt, and cover by 2 inches with water.
  2. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 30 to 40 minutes.
  3. Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes.
  4. Transfer the vegetables to a Cuisinart and puree.
  5. Add the butter and salt and pepper to taste, and reheat if necessary before serving.

Marinade

  1. Blend the chipotles finely.
  2. Combine all ingredients in a mixing bowl and spread across the seafood.
  3. Let marinade for at least an hour.
  4. Take the remaining marinade and add to a sauce pot.
  5. Cook on medium heat by bringing to a boil, and then, reducing to a simmer.
  6. Let simmer for 30 minutes.
  7. Run through a strainer and return to the sauce pot.

Seafood preparation

  1. Heat the 1 tablespoon of grapeseed oil in a cast iron skillet on medium high heat.
  2. Sear on both sides for 2 minutes.
  3. Place in a 325 degree oven for 8 - 10 minutes.

Plating

  1. Take a bowl and place a good helping of the root vegetable puree.
  2. Top with a paiche filet.
  3. Pour the sauce around the bottom of the bowl.
  4. Serve and enjoy!