Our Mahi Mahi is wild line caught, fished off the warm waters off the shores of the Panama Canal. We love this fish because of its delicate flavour, yet firm texture. These qualities in the fish make it extremely versatile when it comes to choosing a cooking application. It can be grilled, baked, pan fried, broiled, poached or even cooked in citrus juice. The opportunities with this fish are endless and we are proud to feature it this week.
We chose to pair Mahi Mahi with a fish taco recipe this week because of the history this fish and this recipe have. People have been enjoying fish tacos along the coastal regions for centuries. The practice goes all the way back to the indigenous people of South America cooking Mahi Mahi over fires and folding the flaked meat into stone ground corn tortillas. Now, you can stone ground corn and make your own tortilla but we suggest you just buy a 12 pack at the grocery store.
Mahi Mahi Fish Tacos
- 1/4 cup canola oil
- 1 jalapeno pepper, seeded and finely chopped
- 1 small or medium red onion, 1/4 finely chopped, the remainder thinly sliced
- 1 garlic clove, minced or grated
- 1 (15-ounce) can black beans, drained
- 1 teaspoon ground cumin, 1/3 palmful
- Salt and pepper
- 1/2 cup mango chutney
- 2 limes
- 2 tablespoons hot sauce
- 3 tablespoons honey
- A handful of fresh cilantro, finely chopped
- 1/2 medium head of red cabbage, shredded
- 4 mahi mahi fillets, 6 ounces each
- 1 tablespoon grill seasoning
- 8 corn tortilla taco shells (hard shell)
- 8 flour tortillas
- 1 cup creme fraiche
a skillet over medium heat and add the jalapeno, finely chopped red onion, and garlic. Cook 3 to 4 minutes, then add the beans and cumin and mash together. Season the beans with salt and pepper and fold in the chutney. Reduce the heat to low to keep warm, stirring now and then to keep them from burning. If the beans dry out before you are ready to use them add a splash of water.
Zest one of the limes and set aside. Combine the juice of both limes, the hot sauce, honey, 2 tablespoons of the canola oil, salt, and pepper with the sliced onions, cilantro and shredded cabbage. Toss to combine.
Heat an outdoor grill to medium or preheat the broiler. Season the fish with the remaining tablespoon of oil, 2 teaspoons of lime zest and the grill seasoning. Cook the fish on the grill with the lid closed or under the broiler for 8 minutes total, until cooked through, turning once.
Crisp the taco shells and blister the tortillas on the grill or in the oven. Glue the softened flour tortillas onto the crisp taco shells with a few spoonfuls of mashed black beans. Fill each tortilla-wrapped taco shell with half a piece of fish, flaked, and top with some cabbage slaw and creme fraiche. Serve 2 tortilla-wrapped tacos per person.