Cooking From Memory ~ A Recipe Journal


Grilled Mahi-Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce

More thanks to Jim Ford

Ingredients ~

  • 4 (8-ounce) mahi-mahi fillets
  • 2 Tablespoons canola oil
  • Salt and freshly ground black pepper
  • Citrus Vinaigrette, recipe follows
  • 8 (6-inch) flour tortillas, cut into 2 ½ to 3-inch circles, and deep fried
  • Red Cabbage Slaw, recipe follows
  • Tomato and Avocado Salsa, recipe follows
  • Pineapple hot sauce, store bought or recipe follows, for drizzling

Method for mahi-mahi ~

Preheat grill. Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side. Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork. Fill each fried tortilla with some of the mahi-mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.

Ingredients for Citrus Vinaigrette ~

  • ¾ cup orange juice
  • ¼ cup lime juice
  • 1 cup fresh basil leaves, chopped
  • 1 cup fresh cilantro leaves
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 heaping Tablespoon honey
  • ½ cup canola oil

Method for Citrus Vinaigrette ~

Combine all ingredients in a blender and blend for 1 minute.

Ingredients for Red Cabbage Slaw ~

  • ¼ cup rice vinegar
  • 1 Tablespoon sugar
  • 2 Tablespoons canola oil
  • ¼ head red cabbage, finely shredded
  • 1 large carrot, cut into fine julienne
  • ¼ cup cilantro leaves, chopped
  • Salt and pepper

Method for Red Cabbage Slaw ~

Combine all ingredients in a bowl. Season with salt and pepper, to taste.

Ingredients for Red Tomato and Avocado Salsa ~

  • 4 plum tomatoes, chopped
  • 2 ripe Hass avocados, peeled, pitted and diced
  • ½ small red onion, finely chopped
  • 1 serrano chile, finely diced
  • 1 to 2 limes, juiced
  • 2 Tablespoons canola oil
  • 1 to 2 teaspoons honey
  • 3 Tablespoons chopped cilantro leaves
  • Salt and freshly ground black pepper

Method for Red Tomato and Avocado Salsa~

Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.

Ingredients for Charred Pineapple-Habanero Hot Sauce ~

  • 1 ripe pineapple, preferably Golden pineapple
  • 2 Tablespoons canola oil
  • 1 large Spanish onion, coarsely chopped
  • 1 container frozen pineapple puree, thawed
  • 1-2 habanero chiles, chopped
  • 1 cup rice wine vinegar
  • Salt and pepper
  • Honey

(Note: A Spanish onion is a type of onion that is typically about the size of a softball, has a fine grain, and a yellow or white skin. It’s known for its very mild flavor, with many people finding it sweet enough to eat raw. Though Spanish onions don’t keep very well, they are versatile enough to work in many different types of dishes. They are also popular with home gardeners, since they produce a lot of fruit but are pretty low maintenance.)

Method for Charred Pineapple-Habanero Hot Sauce ~

Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.

Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.

~ With thanks for Bobby Flay, Food Network

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