Wednesday, July 27, 2011

Grilled Mahi Mahi Tacos and Roasted Corn with Manchego & Lime

Yum, yum, yum! This was my first time trying Mahi Mahi. I will say I was a little disappointed when I went to Whole Foods and they didn't have fresh Mahi Mahi, but I had already bought all the other ingredients for these tacos so I just bought frozen fillets. I must say not too bad! My fiance and I made this meal on a weeknight. It is a little time consuming if it's your first time, but it's well worth it! It was fresh and delicious. I'm so glad I decided to start eating fish! If you're a beginner in the fish world this is a must try!

Grilled Mahi Mahi Tacos:
serves 4
Pico De Gallo
5 plum tomatoes chopped
1/2 small yellow onion chopped
Cilantro chopped
Fresh lemon juice
1 jalepeno seeded

1/4 heavy cream
2 tbsp. sour cream
Salt and pepper to taste

1tbsp. paprika
1tsp. each, garlic powder, onion powder, dried oregano, dried thyme, kosher salt, and pepper
1/4tsp. cayenne pepper
1lb mahi mahi fillet 
Vegetable oil (for brushing)
8 6" corn tortillas, warmed
1 cup finely shredded cabbage
1 lime, cut into wedges

Pico De Gallo: Combine pico ingredients season to taste with salt and pepper

Crema :Whisk cream and sour cream to blend, season to taste with salt and pepper

Tacos: Build a medium hot fire in a charcoal grill or heat a gas grill to high. Combine all dried spices and sprinkle over fish. Brush grill with oil. Grill fish until cooked though, about 5 minutes per side. Shred fish with fork. Build your tacos , drizzle with cream and squeeze lime juice over tacos. Enjoy!

Roasted Corn with Manchego & Lime
serves 8
6 ears of corn, unhusked
2tblsp evoo (extra virgin olive oil)
2tblsp unsalted butter
Salt and Pepper to taste
1 jalepeno seeded, finely sliced
1/2tsp crushed red pepper flakes
1 lime cut into wedges
1 cup finely grated Manchego cheese
2tsp grated lime zest

Preheat oven to 450. Roast unhusked corn turning occasionally, until heated through and crisp-tender, about 15 minutes. Once cooled shuck kernels. (A useful note: if you have an angel food cake pan set corn in center of tube and husk into pan) Heat oil in skillet and saute kernels, 3-5 minutes. Add butter, stir until melted and add salt and pepper to taste. Transfer to bowl, sprinkle jalepeno and red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese and lime zest.
*slightly adapted from bon appetit magazine
*you may keep seeds in jalepenos if you like your food to have a little heat (I personally don't think the corn needs the seeds with the addition of the crushed red pepper flakes)


1 comment:

glutinous pig said...

Mmmmm.....bridgy!!! U r killing me with all these delicious photos!
It makes me want to go to the kitchen and cook all ur yummy recipes!;-)

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