Spiced Mahi-mahi Tacos with Salsa Fresca and Chipotle Crema

LYONMahiTaco

Yield: 6 servings

 

Salsa Fresca:

¼ pound cherry tomatoes, diced small

¼ cup red onion, diced small

3 tablespoons finely chopped fresh cilantro

1½ teaspoons freshly squeezed lime juice

1 small garlic clove, peeled and minced

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

 

Mix to combine ingredients together in a small bowl.

 

Chipotle Crema:

¼ cup organic sour cream

1½ teaspoons adobo sauce

1/8 teaspoon kosher salt

 

Mix to combine ingredients together in a small bowl.

 

Mahi-mahi:

1 pound mahi-mahi, 1-inch thick

2 teaspoons ground cumin

2 teaspoons ground coriander

1¼ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

1½ tablespoons extra-virgin olive oil

 

Remove mahi-mahi from the refrigerator and pat dry with paper towels. Mix the cumin, coriander, salt and pepper together in a small bowl. Evenly coat the mahi-mahi with the spice rub on all sides. Discard any excess spice rub.

In a medium nonstick sauté pan over medium heat, add the olive oil. Let sit for 1 minute, until the oil is hot. Add the mahi-mahi and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake. Remove from heat and transfer the mahi-mahi to a plate. Flake the fish into bite-sized pieces.

 

Assembling the Taco:

6 corn tortillas, warmed through

2 avocado, pitted and sliced

½ cup shredded green cabbage

 

Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some mahi-mahi, cabbage and finish with salsa fresca. Eat. Repeat.

 

NOTE: use the Seafood Watch App or check Seafood Watch online to choose sustainable seafood

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Sustainable Seafood Tacos for National Taco Day!

Mark your calendars and join me in celebrating ocean-friendly seafood during October – National Seafood Month – by enjoying a sustainable seafood taco on NATIONAL TACO DAY, this SATURDAY, October 4! (What a great day!) Chefs across the country are joining together to give this year’s celebration a sustainable twist and so can you. 

Choose a seafood from Seafood Watch’s best choice list to make your own sustainable seafood tacos at home OR you can use my recipe for Spiced Mahi Mahi tacos with Salsa Fresca and Chipotle Crema. Either way, be sure to share your dish on social media using the hashtags: #MakeItSustainable #taco 

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Mahi Mahi Curry

I mostly cook French/Mediterranean/California style cooking, but sometimes I just want something different. More flavors, more spices-a trip beyond the Mediterranean. This dish is all about something new – going a bit beyond my comfort zone as far as recipe development. It may look like a lot of ingredients, but trust me, this dish is well worth it. Warm, balanced, flavorful, delicious. It’s like a vacation for your palate – no passport necessary. (Bonus: it’s a sustainable seafood dish!)

Mahi Mahi Curry

Mahi Mahi Curry

Yield: 4 servings

 

3 tablespoons coconut oil, divided

1 large yellow onion, diced small, 3 cups

1 fennel bulb, diced small, 2 cups

6 cloves garlic, peeled and minced

1 serrano pepper, seeded and deveined, diced small

1 tablespoon ginger, peeled and minced

2 teaspoons kosher salt, divided

1 ¼ teaspoon ground cumin

1 ¼ teaspoon ground fennel

¾ teaspoon turmeric

1 sprig fresh curry (approximately 16 fresh curry leaves)

¾ teaspoon garam malasa

1 yellow bell pepper, seeded and julienned

1/2 pound small red potatoes, sliced into ¼-inch thick rounds

1 14-ounce can light coconut milk

1 cup chicken or vegetable stock

1 ¼ pounds US Atlantic mahi mahi filets, cut into 6 equal sized pieces

½ teaspoon freshly ground black pepper

1 cup quartered cherry or grape tomatoes

½ cup roughly chopped fresh cilantro

1 lemon, halved

 

In an oval Dutch oven over medium-high heat add 1 ½ tablespoons coconut oil. Heat the oil until it’s shimmering, approximately 1 minute.

Add the onion and fennel and cook, stirring occasionally, until translucent and lightly caramelized, approximately 6 to 8 minutes.

Add garlic, Serrano pepper, ginger, 1 teaspoon kosher salt, cumin, fennel, turmeric, curry leaves and garam masala. Stir and cook for 1 to 2 minutes, until fragrant.

Add 1 to 2 tablespoons water if pan feels dry after adding the spices and then add bell pepper. Stir and scrape the bottom of the pan with a wooden spoon to break up any brown bits. Continue cooking, stirring occasionally, for approximately 3 to 5 minutes, until bell pepper has softened.

Add the potatoes, coconut milk and stock. Stir and cover. Let simmer on medium-low for 20 to 30 minutes, until the potatoes are al dente.

In the meantime, remove fish from refrigerator. Pat dry and season (both sides) with 1 teaspoon of salt and the black pepper.

In large sauté pan oven over high heat add 1 ½ tablespoons coconut oil. Heat the oil until it starts to smoke, approximately 1 minute.

Add fish pieces and let cook, undisturbed, for 2 to 3 minutes, until the fish is seared nicely on one side. Remove fish from the pan and set aside.

Going back to your oval dutch oven, once potatoes are al dente, add the tomatoes, stir and then nestle fish pieces in the pan, seared side up, and continue simmering, uncovered, for 15 to 25 minutes until fish flakes apart easily. If your filets are thin, it will take a shorter amount of time, so check on your fish for doneness frequently. (My oval dutch oven had an inner ring of rapid simmering liquid in the center of the pan and I nestled my fish around that inner circle of bubbliness so it wasn’t directly in the boil, but just snuggled up to it.)

Remove from heat, squeeze half a lemon over and season to taste with salt, pepper and additional lemon as needed. Garnish with cilantro and serve to hungry guests. Have lemon wedges on hand.