Green Chile Mahi Mahi and Spicy Sofrito

For Mahi Mahi: Dry off fish completely. Preheat grill to high heat. Lightly oil the grill. Place mahi mahi filet on the grill and sear both sides.

Combine the olive oil and Fire Roasted Poblano Flavour Concentrate. Take the seared mahi mahi from the grill and coat the top of the fish with the mixture. Bake in a 180°C / 350°F convection oven until fully cooked, approximately 7-9 minutes. Internal Temperature 70°C / 158°F

For Spicy Sofrito - In a sauté pan over medium high heat, add oil. Add onions and sauté for 2 minutes. Add celery, bell peppers and garlic; sauté for 3 minutes. Add Fire Roasted Poblano Flavour Concentrate, black beans and corn; sauté for 3 minutes, stirring frequently. Season to taste. Set aside and keep warm

For Tomato-infused Rice - In a sauté pan over medium high heat, add oil. Add rice, stir and toast for 2 minutes. Add Sauteed Vegetable Base, water and tomato puree to pan. Mix to combine and bring to a boil. Cover. Reduce heat to a simmer and cooked covered for 16-20 minutes. Stir. Set aside and keep warm.