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Grilled Mahi-Mahi Tacos

Source of Recipe


From "Fish on a First-Name Basis"






List of Ingredients



• 2 Tbsp extra-virgin olive oil
  
• 2 Tbsp dry white wine
  
• Juice of 1 lime, plus zest
  
• 1 clove garlic, crushed
  
• 1 tsp cayenne
  
• 1/2 tsp ground cumin
  
• 1/2 tsp crushed red pepper flakes
  
• 1/4 tsp kosher salt
  
• 1/4 tsp freshly ground black pepper
  
• 1 pound mahi-mahi steaks or fillets (or other white fish, such as halibut)
  
• 6 flour tortillas (fajita-size)
  
• Baby spinach
  
• .
  
• Mango Salsa (recipe follows)
  






Instructions



1. Combine the oil, wine, lime juice, zest, garlic clove, cayenne, cumin, red pepper flakes, salt and pepper in a glass dish (or zip-top bag). Rinse the mahi-mahi and pat it dry. Add the fish to the marinade, turn to coat, cover and chill for 15 minutes. Turn the fish at least once.
   
   
2. Brush some oil onto the grill grate to prevent the fish from sticking. Heat the grill to medium-high heat. Set the grill grate about 4 inches from the heat. Remove the fish pieces from the marinade, pat them dry, and place them on the grill. Cook them 3 to 4 minutes. Flip them and cook until not quite done in the middle -- 3 to 4 minutes.
   
   
3. Transfer the fish to a plate, cover it with foil, and let it rest until it's opaque throughout, 2 to 3 minutes. Flake the fish over the tortillas. Top them with the baby spinach and Mango Salsa (below). Serve immediately.
   
   Serves 2 to 3
   
   ............
   
   MANGO SALSA
   
   • 1 whole mango, peeled, pitted and chopped (about 3/4 cup)
   • 1/2 cup seeded and finely chopped cucumber
   • 1/4 cup finely chopped red onion
   • 2 Tbsp chopped cilantro
   • 1/4 tsp red pepper flakes
   • 1 Tbsp lime juice, plus zest of 1 lime
   • Kosher salt and freshly ground black pepper
   
   Combine the mango, cucumber, onion, cilantro, red pepper flakes, lime juice and zest in a small bowl. Season with salt and pepper to taste. Store in the refrigerator up to 3 days.
   
   Makes about 1-1/2 cups.