AliLarter.com

June 4, 2014

Mahi mahi tacos with nectarine salsa

SERVES 16

SALSA

6 ripe nectarines, halved, pitted, cut into 1/3 inch cubes
5 green onions, finely chopped
3 tablespoons finely chopped fresh cilantro
2 jalapenos, seeded, minced
¼ cup fresh lime juice (from about 2 limes)
¼ cup olive oil

 

CREME VERDE

Three 8-ounce containers creme fraiche
2 tablespoons green hot sauce

 

MAHI MAHI

¼ cup paprika
¼ cup garlic powder
4 teaspoons onion powder
4 teaspoons dried oregano
4 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
5 pounds mahi mahi fillets
Olive oil or vegetable oil
Sixty-four 5- to 6-inch corn tortillas

 

To make the salsa:

Combine the nectarines, green onions, cilantro, and jalapenos in a medium bowl. Stir in the lime juice and olive oil. Season the salsa to taste with salt and pepper.

To make the creme verde:

Stir the creme fraiche and the green hot sauce in a small bowl to blend well.

To make the mahi mahi:

Mix all the spices in a small bowl. Place the fish fillets on a rimmed baking sheet. Brush the fish generously with olive oil or vegetable oil. Rub about half of the spice mixture generously over both sides of the fish fillets, reserving the remaining spice mixture for another use, like on chicken or shrimp. (The fish can be prepared up to 6 hours ahead. Cover and refrigerate.)

Prepare the grill for direct cooking over medium-high heat. Stack the tortillas in 2 stacks on 2 large pieces of foil and wrap each tightly to seal. Place the wrapped tortillas on one side of the grill and the fish on the other. Grill the fish fillets until just opaque in the center, turning once, about 7 to 8 minutes total, depending on thickness of the fillets. Transfer them and break the fish into small pieces.

Spread 1 tortilla with some of the creme verde; top with another tortilla. Fill the tortilla with fish and nectarine salsa. Repeat with remaining tortillas.

Slaw with toasted pepitas

SERVES 16

2 cups chopped red onion
1 cup fresh lime juice
1 cup grape seed oil
1 cup chopped fresh cilantro
3 tablespoons agave syrup
3 tablespoons lime zest
1¼ teaspoons salt
2 medium heads red cabbage, cored, thinly sliced
¾ cup salted pepitas (pumpkin seeds), lightly toasted

 

Combine the onion, lime juice, oil, cilantro, agave, and lime zest in a food processor. Puree until almost smooth and well blended. (The dressing can be prepared 24 hours ahead. Cover and refrigerate.)

Place the cabbage in a large bowl. Add the dressing and toss to coat. Season with salt and pepper. Transfer the slaw to a serving bowl. Sprinkle with the pepitas and serve.