Thursday, August 1, 2013

Recipe of the Week: Mahi Mahi Tacos with Chipotle Slaw and Roasted Pineapple Sauce


Happy August!  In just 30 days, Brian and I head off to Maui!

One of my favorite dishes is fish tacos, but these tacos have a Hawaiian twist!

I am not a big fan of deep fried fish tacos and I prefer the lighter style of pan frying or grilling, plus I think it brings out the flavor of this fish.

Enjoy!
Stacy


Mahi Mahi Tacos with Chipotle Slaw and Roasted Pineapple Sauce

Ingredients:

Pineapple Sauce 

2 cups fresh pineapple (I cut mine into large wedges for grilling)
1/2 yellow bell pepper
1 jalapeno, halved and seeded
juice of 1 lime
salt and pepper

Slaw

1/2 head white cabbage, thinly sliced
1/2 head red cabbage, thinly sliced
2-3 green onions, chopped
1 bunch cilantro, leaves minced

Dressing

1 cup mayonnaise
1 cup sour cream
1 chipotle in adobo, minced, plus 1 tablespoon adobo sauce from can
1 teaspoon garlic powder
salt and pepper

Fish

1 pound mahi mahi, fillet, skinned and cut into 4 pieces
1 tablespoon sweet paprika
1 teaspoon cayenne pepper
salt and pepper
8 corn tortillas


Directions:


Pineapple Sauce:

In a grill pan or over a BBQ (moderately high heat), sear and soften the pineapple, bell pepper and jalapeno, turning occasionally with tongs.  Transfer to a blender and add the lime juice and puree the mixture.  Season with Salt and pepper and keep at room temperature until serving.

Slaw:

In a large bowl, toss together the cabbage, green onion and cilantro.

Dressing:

In a medium bowl, whisk together the dressing ingredients and season with salt and pepper.

Fish:

Prepare grill for moderately high heat.  While grill is heating, in a small bowl, whisk together the paprika and cayenne and sprinkle evenly over pieces of fish, then season with salt and pepper.

Oil the grill rack, then grill fish, turning once until it is opaque and just cooked through (about 6 minutes in total).  Transfer fish to a plate to keep warm.

Divide the tortillas into two stacks and wrap up in tin foil and keep warm on grill.

Assemble tacos:

Drizzle the dressing over the slaw and toss it well.  Divide the fish among the warm tortillas and top it with the slaw.  Garnish the tacos with the pineapple sauce (or serve on the side).



Notes:  

I am not a big chipotle fan, so I cut the amount of heat down considerably (if you are more familiar with chipotle peppers, then feel free to increase).  
Feel free to substitute other fish such as cod, halibut or salmon
I left out radishes in the slaw and added green onion.
If you prefer flour tortillas, use instead of corn