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Mahi Mahi with a potato & chorizo salad & sauce Vierge


  • Cook the potatoes in boiling water until just tender. Drain well and cut in half lengthways.
  • Mix together ¼ cup oil, tomatoes, lemon juice, seasonings and basil. Set aside in a warm spot.
  • Then heat a thin layer of oil in a large pan and saute the potatoes. When almost ready, add the chorizo and cook. Drain well.
  • When almost ready, season the fish, drizzle with a little oil and cook on a lightly oiled grill.
  • To serve, place the potatoes and chorizo on individual plates, lay the fish neatly on top and drizzle with the sauce.


  • 8 baby potatoes, scrubbed well
  • olive oil
  • 2 ripe red tomatoes, seeded & diced
  • juice of 1 lemon
  • freshly ground salt & pepper
  • 6 basil leaves, finely sliced
  • 1 chorizo sausage, finely sliced
  • 2 x 180 gm mahi mahi fillets (or another steaky fish, eg. snapper, blue eye, groper)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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