Text 5808, 100 rader
Skriven 2013-10-15 06:20:14 av Dave Drum (1:261/38)
Ärende: Chile 4282
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mahi Mahi Fish Tacos w/Chipotle Slaw & Roasted Pineapple
 Categories: Seafood, Fruits, Chilies, Salads, Citrus
      Yield: 4 servings

MMMMM----------------------PINEAPPLE SAUCE---------------------------
      2 c  Chopped peeled and cored
           - fresh pineapple
    1/2    Yellow bell pepper; halved
           - lengthwise again, seeded
      1    Fresh red jalapeño; halved
           - lengthwise, seeded
           Juice of 1 lime juice
           Salt & fresh ground pepper

MMMMM----------------------------SLAW---------------------------------
    1/2    Head white cabbage; thin
           - sliced
    1/2    Head red cabbage; thin
           - sliced
      1 bn Red radishes; greens trimmed
           - sliced thin
      1 bn Cilantro; stems reserved for
           - another use, leaves thinly
           - sliced or minced

MMMMM--------------------------DRESSING-------------------------------
      1 c  Mayonnaise
      1 c  Sour cream
      3    Chipotles in adobo; minced
           +=PLUS=+
      4 tb Adobo sauce
      1 ts Garlic powder
           Salt & fresh ground pepper

MMMMM----------------------------FISH---------------------------------
      1 lb Mahi mahi filet; skinned
      1 tb Sweet paprika
      1 tb Cayenne pepper
           Salt & fresh ground pepper
      8    Corn or flour tortillas
           Cilantro sprigs for garnish

  Make the pineapple sauce: In a grill pan over moderately
  high heat, sear and soften the pineapple, bell pepper, and
  jalapeño, turning occasionally with tongs. Transfer the
  pineapple, bell pepper, and jalapeño to a blender and add
  the lime juice, then purée the mixture. Season the sauce
  with salt and freshly ground black pepper and keep at room
  temperature.

  Prepare the slaw: In a large bowl toss together the
  cabbages, the radishes, and the cilantro.

  Prepare the dressing: In a medium bowl whisk together the
  dressing ingredients and season it with salt and freshly
  ground black pepper to taste.

  Prepare the fish and warm the tortillas: Prepare a grill
  for moderately high heat.

  While the grill is heating, cut the fish crosswise into
  1-inch wide strips. In a small bowl whisk together the
  paprika and the cayenne and sprinkle it evenly all over
  the strips. Season the strips well with salt and freshly
  ground black pepper.

  Divide the tortillas into 2 stacks and wrap each stack in
  foil. Warm the tortillas on the grill, turning once or
  twice, until heated through, about 3 minutes. Remove the
  packets from the grill and keep warm in a kitchen towel.

  Oil the grill rack, then grill the fish, covered, turning
  it once, until it is opaque and just cooked through, about
  6 minutes total. Transfer the fish to a platter and keep
  it warm, covered.

  Assemble the tacos: Drizzle the dressing over the slaw and
  toss it well. Divide the fish among the warm tortillas and
  top it with the slaw. Garnish the tacos with the cilantro
  sprigs and serve them with the pineapple sauce on the
  side.

  MasterChef

  Epicurious | July 2013

  Yield: Serves 4

  MM Format by Dave Drum - 16 August 2013

  Uncle Dirty Dave's Archives

MMMMM

... The future is much like the present, only longer. - Dan Quisenberry

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