As the entire country is aware, it’s cold. We are all genuinely pissed off at Punxsutawney Phil for seeing his shadow and predicting six more weeks of Winter. But that doesn’t mean that (those of us who have access to the grocery store…) can’t eat like it’s warm and sunny out. Being that it’s the season of Lent, I am forced to get a little more creative on Fridays due to the fact that we can’t eat meat on those days. We can eat fish, however, so that’s exactly what I did. I’m cold, I’m yearning for the warm temperatures of Spring and the peaceful sound of the ocean waves, so fish tacos were perfect for tricking my mind into thinking Winter is long gone.
These tacos came out perfect. What really made the dish was the EASY slaw that accompanied the mahi. This instance, we opted for frozen Mahi, which were perfectly fine. I normally like to buy fresh, but the price plus the fact that they looked a little dated drove us to choose frozen.
- 4 Mahi fillets
- Corn tortillas
- Extra virgin olive oil
- 1 tsp butter
- Lime juice (I used fresh juice from 2 limes)
- Honey (roughly 1/4 cup)
- Combine olive oil, lime juice, honey, sat and pepper in a measuring cup. I did this to taste, but it was roughly 1/2 cup of olive oil + 1/4 cup honey + juice of 2 limes. Salt and pepper to taste.
- Place fish in a Tupperware or gallon-size Ziploc bag and pour marinade over fillets. Refrigerate for at least two hours.
- Preheat oven to 350.
- In a large skillet, heat olive oil and butter to medium. (I pretty much never cook with butter as my digestive system has a hard time digesting it, but this little amount won't do any harm. Just to add a little flavor to the fish!)
- Place fillets on pan and brown the outside, about 5 minutes each side. Make sure not to cook too much.
- When you see them start to brown (both sides) remove and place onto a baking sheet lined with foil and greased.
- Place in the oven for 8 minutes to finish cooking through.
- While the fish is baking, heat the tortillas on a saute pan over medium heat. When they start to bubble and brown, they are ready.
in a large bowl. Refrigerate until fish is ready to serve.
As a side dish, I sauteed red onion (low and slow for the perfect end product), sweet corn and sliced grape tomatoes in olive oil and lime juice. I added some salt and pepper, and that was it. The simplest ingredients call for the most flavor. I called it a hot corn salad.
Serve with a margarita and you’re halfway to Summer