Tamarind-Glazed Mahi Mahi with Chayote Slaw and Passion Fruit Vinaigrette Tamarind-Glazed Mahi Mahi with Chayote Slaw and Passion Fruit Vinaigrette 1 serving Chef Christopher Heath • 6 oz. Mahi Mahi seasoned with salt and pepper • 2 oz. Tamarind Glaze • 6 oz. Chayote Slaw • 1 oz. Passion Fruit Vinaigrette • 8 oz. spanish rice Passion Fruit Vinaigrette Ingredients: • 2 quarts The Perfect Purée Passion Fruit Concentrate, thawed • 4 cups lime juice • 2 cups honey • 1/4 cup shallots, diced fine • 1 tbsp. garlic • 4 serrano chilis, roughly chopped • 2 quarts blended olive oil • Salt and pepper to taste • 2 tbsp. sugar Tamarind Glaze Ingredients: • 8 cups The Perfect Purée Tamarind Puree, thawed • 2 cups honey • 2 cups orange juice reduction/concentrate • 4 zest of limes Chayote Slaw Ingredients: • 1 gallon chayote, julienned • 1 tbsp. salt • 1 tsp. pepper • 2 quarts, cucumber, julienned • 4 cups mango, medium diced • 4 cups pineapple, medium diced • 4 cups red onion, sliced • 2 cups cilantro, roughly chopped • 1 cup Passion Fruit Vinaigrette • 1/2 cup sugar Method: Passion Fruit Vinaigrette method: 1. Place Passion Fruit Puree, chili, shallots, garlic, lime juice, honey, sugar, salt and pepper in a blender. 2. Blend until smooth. 3. Add olive oil. 4. Season to taste. Tamarind Glaze Method: 1. Combine ingredients together in a medium pot. 2. On medium-low heat, reduce by half. Chayote Slaw Method: 1. Combine all ingredients together and mix well. Assemble the dish: 1. Season the Mahi Mahi with salt and pepper. Grill the fish on both sides, then spread 1 oz. of Tamarind Glaze over the top and finish cooking in the oven. 2. Using a long rectangle plate, spread Chayote Slaw on one side of the plate and spoon or mold rice on the other side. Place the fish over the slaw, then finish with the Passion Fruit Vinaigrette and Tamarind Glaze.