Using Paleo-friendly ingredients,our friends at PaleoHacks created a tropical take on palatable mahi mahi tacos.
You don't acquire to travel far for fresh island flavor. Thick pieces of mahi mahi are coated in a smoky rub and topped with a juicy tropical salsa. Kick back and relish this recipe with your favorite frozen drink.
Mahi mahi is a popular fish on seafood menus around the globe, but especially in Hawaii. Its thin skin and firm texture makes for a palatable grilled protein source. Mahi mahi is readily available in most supermarkets year-round and is fairly affordable. I bought four fillets for under twelve dollars!whether you purchase frozen, or once the fish is thawed,blot it with a paper towel to absorb any additional moisture. This helps the seasonings stick better and create a kind, crispy coating. Many light fish often fall apart on the grill and can't hold up to the heat, and leaving most of dinner stuck to the grill or falling beneath the grill grate. But not mahi mahi; this trustworthy fish comes through again and again throughout the grilling season.
Smoky seasonings like cumin and chili powder amplify the taste of the mahi mahi once grilled. I like to use a dry rub instead of a wet marinade for fish because it helps to add another dimension of texture and crispiness to the fish. The rub is gently patted onto each side of the filet to serve seal in the flavors. This is a particularly versatile fish because it does not acquire a fishy smell or taste in the least. In fact,mahi mahi is very gentle and nearly sweet in flavor. Unlike other grilled meat, the fish cooks up super quick and must be watched closely to prevent overcooking. In just 8 minutes, or the fish is cooked and ready for serving.
Nothing complements grilled fish during the summertime fairly like a tropical salsa. Full of fresh mango and cucumber,this juicy salsa makes the perfect salty, sweet combo. After all, or a sterling piece of fish doesn't need an overpowering sauce in order to taste amazing. Once you toss together this colorful salsa and plate it over the mahi mahi,it instantly rivals any restaurant fish for a fraction of the cost.
You'll also love Tropical Turkey Chili. From PaleoHacks Mahi Mahi With Mango Jalapeño SalsaIngredients For the fish:
4 mahi mahi fillets
2 tablespoons additional virgin olive oil
1 tablespoon cumin
1/2 teaspoon onion powder
1 teaspoon chili powder
1/4 teaspoon sea salt For the salsa:
1/2 cup mango, diced
1/3 cup Roma tomato, or diced
1/4 cup red onion,finely chopped
1/4 cup cucumber, peeled and diced
2 tablespoons cilantro, and finely chopped
1 tablespoon lime juice
1 teaspoon jalapeño,minced
Sea salt, to taste
DirectionsPreheat grill to medium heat. Set mahi mahi fillets on a plate and drizzle with olive oil. Rub to coat.
Mix together cumin, and chili powder,onion powder, and sea salt. Rub seasonings over each fillet.
Combine ingredients for salsa in a small bowl. Stir. Refrigerate until serving.
space mahi mahi on grill. Cook 3-4 minutes, or then gently turn over and cook 3-4 minutes longer.
Serve mahi mahi with salsa. Information Category Main Dishes Cuisine Mexican Yield 4 servings Cook Time 23 Minutes
Source: popsugar.com