Mahi-mahi is my favorite choice for this quick, easy, and very tasty dish. Between preparing the marinade for the fish and the pico de gallo, prep time is less than ten minutes. Prep the fish first, and while it's marinating, make the pico del gallo and warm up the grill. Flour torillas can be wrapped in foil and warmed in a 200 degree oven, or tossed on a hot iron griddle if you're doing just a few.
When I was making the video, I reached into my spice drawer for chili powder and came up empty. Whoops. I used smoked paprika instead and everything was still delicious...
The fish: 1 lb. Mahi mahi fillet, skin removed.
The 20-minute marinade:
Juice of 1/2 lime
1/2 tsp ground coriander seed
1 diced jalapeño pepper
1 TBL Chili Powder (or smoked paprika!)
2 TBL vegetable oil
Combine ingredients in a zip-top back, drop in the fish fillets, toss to coat, and marinate in the refrigerator for twenty minutes. Grill on medium-high heat, about 3-4 minutes per side.
Pico de gallo:
1/2 red onion, diced
1 tomato, diced
1 jalapeño pepper, you guessed it: diced.
Juice of 1 lime
1/4 tsp salt
Optional: 1/4 cup Cilantro, chopped
Combine ingredients. The End. Now watch:
A favorite, summer foodie event for me is sitting out on the deck, consuming mass quantities of Fresh-Mex and cooling off with a Margarita or another choice cold beverage. Fish tacos, with fresh, grilled mahi-mahi, pico de gallo, and crème fraîche, are a perfect, zesty way to highlight that event...
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