Chile Lime Mahi Wraps
Acknowledging great local seafood means that simplicity is key, and with this recipe, you let the Mahi Mahi be the star, complemented with textures and enhancing fresh flavors.
- 2 lbs fresh, local Mahi Mahi
- 3 tsp garlic, finely minced
- 2 tsp ground cumin
- 3 tbs chili powder, divided
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ cup fresh lime juice
- 1 tbs red wine vinegar
- 3 tbs sour cream
- 3 tbs mayonnaise
- ¼ cup plus 2 tbs extra-virgin olive oil, divided
- 1 cup thinly shredded carrot
- 1/3 cup diced red onion
- 1 cup avocado cut into pieces
- 1/3 cup minced fresh cilantro
- 3 tbs minced, seeded jalapeño or serrano peppers (serrano are hotter) (optional)
- 5 cups shredded cabbage, Napa or Savoy
- 6 extra-large, whole-grain flour tortillas
- Preheat oven to 400 degrees.
- STEP 1. For Chile Lime Sauce: combine garlic, cumin, 1 tbs chili powder, and salt in a bowl. Stir in lime juice and vinegar, then the sour cream, mayonnaise, and cilantro. Slowly add in ¼ cup olive oil, whisking constantly. Cover with plastic wrap and chill at least 30 minutes.
- STEP 2. Coat both sides of the fish with remaining olive oil, and rub with salt and black pepper to taste, then sprinkle on the remaining 2 tbs of chili powder. Grill or pan sear fish over medium-high heat (350° to 400°) for 3 to 5 minutes on each side depending on fish thickness. For Mahi Mahi, place in lightly oiled glass dish and finish it in the preheated oven for 10-15 minutes.
- STEP 3. Lay tortillas flat, and in center add cabbage, carrots, onions, avocado pieces, and hot pepper. While still warm, flake chunks of the freshly cooked Mahi Mahi and add to piles on tortillas. Drizzle chile lime sauce evenly over all tortilla fillings. Fold sides in over contents, and while folded, roll it up tightly and secure firmly with foil. Sit back in your beach chair, take in the ocean, and revel in the best lunch break on planet earth.
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