Makes:
12 servings
Utensil:
Mega Skillet Limited Edition
11" Square Griddle
small mixing bowl
medium mixing bowl
Contributed By:
Chef John Lara
Personal chef to former U.S. President
Ingredients
Cilantro Lime Vinaigrette
1⁄4
cup
fresh lime juice
(60
mL)
2
tablespoons
white wine vinegar
(30
mL)
1
tablespoon
honey
(21
g)
1
tablespoon
ground cumin
(15
mL)
1⁄4
cup
cilantro, chopped
(4
g)
salt and freshly ground pepper
Fish and Marinade
2
tablespoons
chili powder
(30
mL)
1
Serrano pepper, seeded and coarsely chopped
1⁄2
cup
fresh cilantro leaves, chopped
(8
g)
1⁄2
cup
honey
(170
g)
24
flour or corn tortillas (6 inches each)
Garnish
Shredded romaine lettuce
Sour cream
Pico de gallo (see Tips)
Guacamole (see Tips)
Directions:
- Combine lime juice, vinegar, honey, cumin, cilantro, salt and pepper in a medium bowl and whisk to combine. While whisking, slowly drizzle in the olive oil. Whisk until well combined.
Fish and Marinade
- Place fish in a medium size dish. Whisk together olive oil, lime juice, chili powder, Serrano pepper, cilantro and honey in a small mixing bowl. Pour over fish. Refrigerate and let marinate for 30 minutes.
- Preheat Mega Skillet over medium heat for 5 - 7 minutes. When several drops of water sprinkled on pan skitter and dissipate, carefully add fish and sear 5 minutes until nicely caramelized. Turn and cook for 5 - 8 minutes or until done. Cover and reduce heat to low and cook for 3 minutes. Let rest.
- Top Mahi Mahi or salmon fillet with the cilantro lime vinaigrette, flake with a fork and serve.
- Place tortillas on preheated griddle and heat for 10 seconds on each side. Divide the fish among the tortillas and garnish.
Tips:
- To prepare Pico de Gallo, in a medium bowl combine: 8 - 10 Roma tomatoes, seeded and diced; ½ white onion, diced; 1 jalapeno pepper, diced (optional); 4 tablespoons (4g) fresh cilantro, chopped; 1 teaspoon (5 mL) sea salt; 1 teaspoon (5 mL) ground cumin; and the juice of one lime. Mix well.
- To make Guacamole, in a medium bowl mash 2 avocados. Then add: 1 ripe Roma tomato, diced; ¼ onion, finely diced; ¼ teaspoon (1.25 mL) ground cumin; ½ teaspoon (2.5 mL) ground garlic; 1 tabelspoon (15 mL) fresh cilantro, finely chopped; and juice of one lime, to taste. Season with salt and pepper.
- Top fish tacos with "queso fresco" or feta cheese crumble.
Directions
Tips
Reviews