I’m choosing another favorite – the taco – and stuffing it with local, grilled mahi mahi. Again, make the sauces, aioli, and salsa ahead of time so all that’s left on game day is the grilling.
- 12 6-inch flour and/or corn tortillas
- 1½ lbs. mahi mahi; about an inch thick,
- skinned, boned, and blood line cut out
- 1 clove garlic, minced
- ½ tsp kosher salt
- 2 TB chopped mint
- 1 tsp chili powder
- 3 TB olive oil
- zest of 1 lime
- 1 TB honey
- STEP 1. Combine garlic and salt in mortar and pestle away to make a paste. Whisk in the rest.
- STEP 2. Brush tortillas with oil, place on grill for about 10 seconds to make grill marks, turn 90°, and make hash marks. Brush top side with oil, turn over, and repeat. Keep warm in foil.
- STEP 3. Grill Flipper. OK, it’s dolphin fish. Dip fish in grilling sauce and grill about 4 minutes each side. I always use the grilling baskets to hold the fish.
- STEP 4. Serve with the following sauces and your favorite cole slaw.
- Juice of 2 lemons
- 4 TB sriracha sauce
- 2 TB sugar
- 1 cup mayonnaise
- Mix well. Store in plastic, squirt bottles.
- 1 avocado
- juice of 1 lime
- ½ cup sour cream
- pinch kosher salt
- 3 TB milk (Enough to thin out the sauce so it’s squirtable)
- Mix well in processor. Store in squirt bottles.
- 6 oz. peppers (I used 1 red bell pepper,
- 2 Cubanelle peppers, and 3 habaneros.)
- 6 oz. fresh pineapple
- 1 mango
- ½ cup fresh orange juice
- ¼ tsp kosher salt
- Blacken the skin of the peppers then immediately plunge into ice water. Rub off the blackened skin. Combine roasted peppers with rest of ingredients in a processor and pulse until you get the consistency you want.
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