Submitted by sarah juran
About the cook: My name is Sarah Juran, I'm 20 years old and I love to cook. My goal is to create my own recipe book one day and eventually a restaurant. I create my recipes by fusing two cuisines together such as Thai and Spanish, though they seem extremely different from one another a lot of the spices are similar!
About the dish: I recently tested this recipe on my family for Cinco De Mayo. My family has many different types of eaters (vegans, pescatarians and meat) , so I decided to create a taco that tastes like a steak but is indeed a delicious fish. This recipe is sweet, salty and spicy.
National Origin: Puerto Rican
Estimated Time: 30 to 60 Minutes
2lbs mahi mahi
small taco shells
1/2 red onion
1/2 red bell pepper
1 jalapeño( taste for spice)
2.5tsp garlic powder
2tsp onion powder
2tsp smoked paprika
2tsp dried thyme
1 tsp black pepper
1tsp or more of cayenne pepper
Begin by preparing the pineapple salsa – bowl, cutting bored, knife.
– First cut the skin off the pineapple then cut three 1/2in thick slabs, next small dice the slabs, you can use rest of pineapple for an appetizer.
– Clean your bored off, mince the cilantro place in bowl with pineapple , small dice red pepper, place in bowl , small dice or mince onion and jalapeño depending on your style . Allow flavors to marry in fridge while preparing Mahi Mahi .
Blackening Seasoning – bowl, measuring spoon
– Place garlic powder, onion powder, smoked paprika, dried thyme, adobo, black pepper and cayenne pepper in bowl stir place to side.
Mahi Mahi – knife, clean cutting bored, hot skillet.
– You can buy your Mahi skinned but I didn’t so I skin the Mahi Mahi then gently rub on the blackening, next cut the filet to make “finger looking shapes.” Go back with the rest of the rub and fill in the sides that are not seasoned. Allow to rest while pan is heating.
In a hot skillet with a little bit of olive oil (1tbs) place the Mahi Mahi, wait until they are golden brown then flip to the next side. When its done the end you can see will be white. Serve hot !
Assembly: 1 small taco shell ( I like to warm mine up), place Mahi Mahi on top then a little bit of pineapple salsa and enjoy!