A couple of weeks ago, Ben made Mahi Mahi tacos. The dish was prepared so that the tacos were optional, but who's going to turn it down? This recipe is from bigoven.com and I submitted the above photo and it is now the featured photo for this dish! You can see it here.
Ingredients:
1 1/2 lbs Mahi Mahi
1/4 cup olive oil
1 large lime, juice
2 tablespoons Stoneground mustard
2 tablespoons ground cumin
1 tablespoon cracked black pepper
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt
Directions:
Mix oil with all wet and dry ingredients until it becomes a paste. Brush paste onto the top and bottom of the fish. Light charcoal grill and wait until coals are gray. Spray grid with non-stick spray and let it heat over the coals. Place fillets on grill grid and cook for 6-7 minutes per side. Prior to turning, brush with paste mixture. When they are finished cooking, take them off the grill and let them sit for 5 minutes before serving.
We prepared the corn tortillas like usual, a little bit of EVOO (yes, I said EVOO) and browned them in a skillet. The slaw was Dole brand and can be found in the produce section. It had cumin, lime juice, a tiny bit of sugar and olive oil. Ben accidentally put cinnamon in the slaw instead of cumin. And while he added cumin, I thought the cinnamon gave it a nice taste, because it complemented the cinnamon on the Mahi Mahi.
We fixed an array of goodies for the tacos. Corn, onions, black beans, tomatoes, cheese, sour cream, avocado, and jalapenos. Let me know if you have any questions!
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