In a small bowl, mix the chili, coriander, and cumin. Cover and set in the fridge to chill while you prepare the fish. In a large bowl, combine all the ingredients for the coleslaw, season to taste, and toss well. thick = For the coleslaw: 1/2 cup mayonnaise 2 teaspoons chili powder 1 tablespoon lime juice 1 tablespoon STAR Extra Virgin Olive Oil 2 teaspoons STAR apple cider vinegar 1 clove of garlic, minced Salt and pepper to taste 4 cups grated carrots 1 cup STAR organic Kalamata olives pitted 1/2 head of grated cabbage 1/4 cup chopped fresh cilantro 3 sliced chives = To season the fish: 2 teaspoons chili powder 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1 tablespoon STAR Extra Virgin Olive Oil Salt and pepper = To serve: 12 corn tortillas Lime slices Top with a few pieces of fish and a generous spoonful of pineapple coleslaw.Grilled Fish Tacos with Coleslaw Serves 6 #STARFineFoodsĤ skinless white fish fillets about 3/4 in.
To serve: Spread a thin line of chili sauce (thickened marinade) down the center of a corn tortilla.Remove from the microwave and feel into the center of the stack to see if it’s warm. Cover with a second damp paper towel and microwave for 30 seconds. Brush only one side of a second tortilla with a light coating of corn oil and place oil side up on top of the first tortilla. Pour the corn oil into a shallow bowl. Brush both sides of a corn tortilla with a light coating of oil and place in the center of a damp paper towel.Cover with another paper towel and place in an oven set to warm. Use tongs to lift the fillets from the pan to a plate covered in paper towels. Turn them over and cook for another 1-2 minutes. Add the fish fillets, letting them cook for 3-4 minute until a dark golden brown that's bordering on black.Add the butter and let melt - about 5 seconds. Heat the peanut oil in a large, deep skillet set over medium-high heat until shimmery and almost smoking.Pour into a bowl, cover and keep warm until ready to serve. Bring to a simmer and let boil for about 5 minutes, stirring frequently, until thickened slightly. Pour the marinade into a small saucepan and set it over medium heat.Shake gently to remove excess flour and place on a clean plate. Lift each fish fillet from the marinade (reserve the marinade) and dredge in the flour, turning it to coat on all sides with flour. Stir in the pineapple and store in the refrigerator until ready to serve. Pour over veggies and toss gently to coat everything with the dressing. Add the mayonnaise, vinegar, minced jalapeño, salt, and cilantro to a large bowl and stir to combine.Add both cabbages, carrots, radishes, and red pepper to a large bowl.Turn the fish around in the marinade to coat. Put the fish fillets in a shallow baking dish and pour the marinade over the top.Mix all ingredients in a medium size bowl until throughly combined.
This pineapple coleslaw is very lightly dressed in a creamy cilantro dressing and includes red and green cabbage, shredded carrots, thinly sliced radishes and red bell peppers.Īnd, pineapple! Which is a FANTASTIC contrast to the sharp and spicy chili, garlic, and lime flavors of the fish and chili-garlic sauce.
If this step has you feeling a bit wary because you're used to bland, soggy coleslaw that's covered in waaaaaaaay too much mayonnaise and contains only cabbage, you can relax. Then layer on your chili-marinated pan seared Mahi-mahi, all flaky and delicious, with a light crust that seals in all the flavor from the marinade. Start by spreading a thin layer of chili, garlic, and lime sauce down the center of a warm, soft corn tortilla. You're gonna wanna make these all the time is what I'm saying.
Every single bite is a combination of sweet, spicy, bitter, salty, sour, soft, creamy, and crunchy. If that's true, and if that's you, these fish tacos are not for you. Which makes me wonder if that's how some people like it. Perhaps some people don't actually want a lot of flavor in their food. But, friends, there is a lot of bland food out there. doesn't everyone love richly flavorful food? Perhaps. Which, may seem like a strange thing to say because. It's no secret that I like a lot of flavor in my food. Chili Marinated Mahi-Mahi Fish Tacos with Pineapple Coleslaw Soft corn tortillas are wrapped around a drizzle of chili-garlic sauce, flaky chili-marinated pan seared mahi-mahi, and a pile of cool, lightly dressed pineapple coleslaw with red and green cabbage, carrots, radishes, and red bell peppers.
0 kommentar(er)
