Dat’l Hook Ya Mexican Street Corn Blackened Mahi Pasta
You love blackened fish but want it in a new way. Leave it to Dat’l Hook Ya to elevate your dish. Easy to make and so delicious. The dish is for 2. Scale up as needed.
2 Scallions thinly sliced
13oz can of Corn drained
2 tbsp Cream Cheese
1 Bell pepper diced
6oz Penne pasta
1/2 cup Pepper Jack cheese
1 tsp Garlic powder
13 oz can of Corn drained
1.5 tsp Dat’l Hook Ya blackened seasoning (for the pasta and sauce only)
1/4 cup Butter
1/4 cup Flour
1 cup Milk
2 tsp olive oil
1/4 cup of the pasta water (saved from cooking the pasta)
In a small pot melt the butter over medium heat. Add the flour and stir until smooth. Cook for 1 minute. Slowly whisk in the milk. Bring to a boil, stirring constantly. Reduce heat and simmer for 2 minutes until sauce thickens. Add 1/2tsp of Dat’l Hook Ya Blackened seasoning and whisk. Set aside the cream sauce. You will only use about half the cream sauce for 2 people.
Cook pasta per instructions in salted water, drain but save a 1/4cup of water and set aside. While the pasta is cooking, heat a medium sized pan to medium and add olive oil. Add the diced bell pepper stirring occasionally and cook until slightly tender about 4 min. Add in corn, scallion whites, 1 tsp blackened seasoning, and garlic powder then cook 2 min. Set aside about 1/4 of the cooked veggies for a topping later. To the remainder veggies, add in the pasta, 1/2 cup of the cream sauce (or more if you like more sauce), cream cheese, half the pepper jack cheese, and 1/4 cup of pasta water. Cook until cream cheese and pepper jack is melted. Turn off heat and cover and begin to cook fish.
Liberally coat both sides of your mahi in Dat’l Hook Ya Blackened seasoning. In a medium sized pan bring to medium heat and add in butter or olive oil. Add in fish and cook until a nice crust on each side.
Once fish is cooked plate the pasta, place the fish on top. Place the veggies, scallion greens and pepper jack cheese on top. Serve and enjoy!