PHOTO: ANDREW BUI; FOOD STYLING: SPENCER RICHARDS
Mahi Mahi is a fish native to various areas together with the Indian Ocean, the Gulf of Mexico, and the waters surrounding Hawaii (therefore its Hawaiian identify which means “very sturdy”). Mahi mahis are unusually beautiful fish with nearly stubby heads and beautiful green-yellow ombré scales. And, fortunately for us, mahi mahi tastes even higher than it appears to be like, and is the right ingredient to make use of in grilled tacos.
Being a meaty, tender fish, mahi mahi stands up effectively to the grill and is even higher when marinated. You could possibly use a standard citrus-oil combination. However right here we’ve used a mayo-based marinade that provides some richness and a ton of taste that makes it resemble blackened fish that you just may discover within the South. Throw the fish on a tortilla with some spicy pineapple-jalapeño salsa and you will have an incredible summer season taco evening. Although you may additionally wish to whip up some frozen pineapple margaritas.
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Yields:
3
– 4
servings
Prep Time:
0
hours
10
minutes
Whole Time:
1
hour
0
minutes
For The Pineapple Salsa
medium white onion, thinly sliced
jalapeño, thinly sliced
tbsp.
contemporary cilantro, finely chopped
c.
apple cider vinegar
tbsp.
extra-virgin olive oil
For The Mahi Mahi Tacos
tsp.
freshly floor black pepper
Pinch cayenne (non-obligatory)
lb.
mahi mahi fillets, sliced into 6 taco-size parts
Contemporary cilantro, for serving
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- Make the pineapple salsa: In a big bowl, mix pineapple, onion, jalapeño, cilantro, vinegar, and oil. Toss to coat, cowl with plastic wrap and refrigerate for half-hour, or as much as 2 hours.
- In a small bowl, mix paprika, garlic powder, onion powder, salt, oregano, pepper, cumin, and cayenne.
- Pat mahi mahi dry and switch to a big bowl. Spoon over mayo and sprinkle with the spice combination. Toss fish till fully coated and refrigerate for a minimum of 20 minutes, or as much as 1 hour.
- Preheat grill to medium excessive for 3 minutes. Grill fish till charred and totally cooked via, 6 to eight minutes, flipping midway via.
- Within the final minute of cooking, add tortillas to the grill till pliable and barely charred on either side. Assemble tacos with a chunk of fish, a little bit of pineapple salsa, a sprinkle of cilantro, and a few lime wedges.
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PHOTO: ANDREW BUI; FOOD STYLING: SPENCER RICHARDS
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