Grilled Mahi Tacos with Citrus Pico de Gallo and Fresh Summer Corn
Senor Frijoles Mexican Restaurant, mile marker 104, bayside, Key Largo, 305.451.1592
Makes 4 servings.
1 ½ pounds of Mahi Mahi filets
1 to 2 teaspoons Black Caesar’s Blackening Spice (or other high quality blackening seasoning)
12 soft corn or flour tortillas
¼ head of red or green cabbage
¼ bunch of cilantro, chopped
½ jalapeno, chopped
2 tomatoes, diced
1 Key lime, juiced
1 Florida orange, juiced
1 medium yellow onion, diced
1 ear sweet corn kernels cut off of fresh summer corn
Salt to taste
Mix tomatoes, onions, cilantro, jalapeno, corn kernels, Key lime juice, and orange juice to make pico de gallo. Season pico with salt to taste, and set aside. Lightly dust fresh fish filets with blackening seasoning to taste, and cook over a preheated barbecue grille on medium high heat. Cook fish for 2-3 minutes per side, or until fish is white throughout, being careful not to overcook fish. While fish is cooking, place tortillas inside a damp towel, and heat in microwave for approximately 30 seconds, to steam tortillas. Remove fish from grille and place inside tortillas, folded to make taco shells. Fill shells with cabbage, pico de gallo, and fresh corn. Eat and enjoy!
Each week, this column focuses on fresh local seafood and beverage recipes from the famous restaurants, and the local legends that prepare these dishes throughout the Keys. If you have a local favorite recipe, or would like to see a recipe from a local restaurant included in this column, please write to the author at firstname.lastname@example.org.
Bobby Stoky, chef and cookbook author is the proprietor of many Upper Keys restaurants.