Mahi Mahi Tacos
To start with, ensure that the fish is firm to touch and doesn’t smell ‘fishy.’ It should have a wonderful clean aroma of the ocean. If you are buying a whole fish, make sure that the eyes are clear; that is also a good indicator of freshness. When you’re ready to season the fish, pat it dry with some paper towels to absorb any liquid. This will help develop a nice char on the exterior. Be patient when cooking it – if it doesn’t want to release from the pan, then it’s not ready to turn.
LEVEL EASY
MAKES APPROX. 8 TACOS
Ingredients:
- 4 6 oz mahi mahi fillets
- 1/4 cup Old Bay seasoning
- Salt & Pepper to taste
- 1-2 tbsp Olive Oil
Method
Start by heating up a heavy duty frying pan, medium high heat. Coat the pan with olive oil.
While the pan is heating up, season the mahi with salt, pepper, and the Old Bay seasoning. When your pan is hot and the oil is rippling, carefully place the fish in the pan and cook for 4 minutes on the first side. Turn the heat down to about medium, and turn the mahi over on the other side for another 4 minutes. I also like to do this again on each side for 1 minute. Lightly press the fish – if it feels firm, it’s done. Remove from pan and allow to rest for 10 minutes. These can be served at room temperature, and when it comes time to build the tacos, you can flake the fish.
For the Pineapple Salsa
MAKES APPROX. 2 CUPS
The pineapple salsa is something that I make and enjoy quite often. I put it on top of all sorts of things and have even made salad dressings using the leftovers. At this time of year, it seems that a lot of the produce stalls are selling pineapples from Dominica; take advantage of this because the taste is unbelievably different to the ones you get at the grocery store. They are divine! If you wanted to, you could even grill the pineapple before you dice it into the salsa.
Ingredients
- 1 large fresh pineapple, small dice
- 1 red onion, fine dice
- 1 red bell pepper, small dice
- 1/4 cup fresh cilantro, rough chop
- 1 jalapeno, fine dice (optional)
- 1 tbsp rice wine vinegar
- Salt & pepper to taste
Method
Mix everything together in a bowl and set aside, or place in an airtight container and store in the refrigerator, no more than a day. If you are making this ahead, it’s best to leave the cilantro out until ready to serve so it keeps its lovely colour. Delish on top of tuna, or chicken if preferred!
