Tropical Mahi-Mahi

Procedure for Mahi Log:

1. Prepare your workspace: Lay plastic wrap on your preparation area, ensuring it adheres well. Leave ample space for rolling and twisting the ends. Lightly dust the plastic wrap with food glue using a shaker or your gloved hands, being cautious not to inhale the powder.
2. Layer the fish: Sprinkle more food glue over the fish. Place two fillets skin-side up on the wrap. Add another layer of food glue between the fillets, then place two more fillets on top, display-side up, resulting in four fillets stacked with skin sides touching.
3. Roll the mahi: Gently lift the plastic wrap, rolling it over the fish while tucking it tightly underneath. Continue rolling, pulling the ends of the wrap to tighten and expel any air. Puncture small holes in the plastic if necessary to ensure a tight seal. Use end of plastic wrap to tie knots. Refrigerate the rolled Mahi overnight to allow the proteins to bond.
4. Cut the mahi: After 24 hours, slice the mahi into 6 oz. portions or your desired steak size.

Procedure for Yuca Cake:

1. Cook the yuca: Bring a medium pot of water to a boil and add the yuca. Cook until soft, resembling mashed potatoes, and slightly gummy.
2. Mold the yuca: Line a half-sheet tray with parchment paper and spray it with pan spray. Mash the yuca until smooth, seasoning with salt and pepper. Spread it evenly onto the parchment-covered tray, ensuring no air gaps.
3. Set the yuca: Cover with another layer of parchment, place another half-sheet tray on top, and weigh it down if desired. Refrigerate overnight to cool and set.
4. Cut the cake: Once set, lift the yuca cake onto a cutting board using the parchment paper. Cut into squares or shapes of your choice.
5. Fry the yuca cake: Deep fry at 350°F until golden brown, then salt immediately after removing from the oil.

Procedure for Mango Lime Puree:

1. Blend the mango: In a blender, puree the mango, seasoning with salt and sweetener if necessary. Once smooth, fold in lime zest and juice. Salt and white pepper as needed.

Procedure for Tropical Fruit Salad:

1. Infuse olive oil: Create infused extra virgin olive oil by simmering shallots, garlic, and herbs, then straining and refrigerating.
2. Combine fruits: Toss the diced kiwi and pineapple in the infused olive oil and set aside. Keep raspberries separate.

To Plate:

1. Sear the mahi-mahi fillets and set aside.
2. Lightly salt the fried yuca cake and set aside.
3. On a plate, create a swoop of mango lime puree at room temperature. Place the yuca cake in the center, top with the seared mahi, and finish with the pineapple kiwi salad and a few raspberries. Garnish with chive oil and pea tendrils.