"This is a great recipe to show off the chef in you. There is nothing like a little taste of Mexico all wrapped into a corn tortilla. Just an excellent recipe to take to the lake, beach house or even serve poolside," Chef Lee said.
- 1 pound Mahi Mahi
- 1/4 cup canola oil
- 1 lime, juiced
- 1 tablespoon ancho chili powder
- 1 Serrano chile, chopped
- 1/4 cup chopped fresh cilantro
- 8 HEB Homestyle tortillas
- Shredded white cabbage
- Chipotle hot sauce
- HEB sour cream
- Thinly sliced red onion
- Thinly sliced green onion
- Chopped cilantro leaves
- Pureed Tomato Salsa, recipe follows
- Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, serrano, and cilantro and pour over the fish. Let marinade for 15-20 minutes.
- Remove the fish from the marinade and place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let the fish rest for 5 minutes then flake with a fork.
- Place the tortillas on the grill for 20 to 30 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
Pureed Tomato Salsa (Yields: 6 to 8 servings):
- 2 tablespoon canola oil
- 1 small red onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 4 large ripe tomatoes, chopped
- 2 Serrano chile
- 1 tablespoon chipotle hot sauce
- 1 tablespoon Mexican oregano
- 1/4 cup chopped fresh cilantro leaves
- Salt and pepper
Preheat grill or use the side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano chiles and cook until tomatoes are soft, about 15 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 15-20 minutes. Add the hot sauce, oregano, cilantro, and lime juice and season with salt and pepper, to taste.
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