If you’ve been a reader for a while you might have caught on that I think mahi is the best fish in the ocean. There are a few close seconds, but it is meaty like a steak fish, delicate in flavor and so versatile, I haven’t found a fish recipe it which didn’t work.
Grilled Mahi Mahi Tacos
1 pound mahi-mahi fillets
salt & pepper
4 T olive oil
1 medium onion, chopped
3 cloves garlic, minced
minced hot pepper (which one you use, and how much, will determine the heat of your dish – I used poblano)
2 cups chopped garden fresh tomatoes
taco shells, soft and/or crunchy (your choice, I’m a crunchy gal.)
chopped fresh cilantro -lots
Heat grill to medium-high and oil the rack. Salt and pepper both sides of the fish. Go heavy on the pepper as it will be the only direct seasoning the fish gets. Put the fish on the grill and don’t move it until it is cooked halfway through. This will depend on its thickness. Resist the urge to touch, as you want some of the fish meat to caramelize on the grill. Flip and cook until just done. The meat should flake easily with a fork.
Meanwhile, heat the oil in a skillet over a medium flame. Add the onion, stirring occasionally until the onion starts to turn transluscent. Add the garlic and the pepper. This mixture should cook until the onion just begins to brown. Stir occasionally and add salt and pepper to taste. (*Hint: As this cooks, it will steam. Depending on the heat of the pepper you are using, don’t take a nice deep breath – you’ll pepper spray yourself. Ask me how I know this.) When the onion has just started to brown, add the tomatoes and cook until the give up their water and the mixture is the consistency of salsa. Flake the fish into the pan and mix until well combined.
Scoop taco filling onto a serving platter and serve with taco shells, cilantro, and lime wedges. And margaritas.