A true California classic perfect for any lunch or outdoor barbeque! This DIY dish relies on the freshest ingredients from your garden and local fishmonger. The cilantro adds that clean fresh kick to cut through the flavors, and shouldn't be excluded from the party. Any salsa will do but I highly recommend my cilantro lime salsa.*If you can't get fresh caught Mahi Mahi, buy the freshest seafood you can..even shrimp will do. For that added layer of flavor; dry rub your seafood with a little garlic & herb seasoning 30 minutes before grilling or pan searing.
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American, Mexican
Gas grill, Charcoal grill, or Electric Grill or a stovetop grill pan
Avocado Lime Slaw
1Avocado Soft and ripe
2TbspSpicy peppers of choice banana pepper (Mild) to habenero (OMG)
1/4CupCreme Fraiche or Mayo
3 tbspFresh lime juice or lemon juiceFresh is the way to go! if you don' have limes go for lemons
1/4tspfresh ground black pepper
The Mahi Mahi
1PoundFresh Caught Mahi Mahi filets, Skinless, cut into small bite size cubes. Fresh tuna or shrimp can also be used
1tbspGarlic and Lemon seasoning
2tbsp Fresh lime or lemon juice for dressing after the fish is cooked..never before! this will cook the fish.
MAKING THE AVOCADO LIME SLAW
*Make this only about 45 minutes ahead of time, you want that crunch.
In a blender, add the creme fraiche, cilantro, avocado, garlic, lime juice, peppers, salt and pepper and pulse until completely blended.
Thinly slice the cabbage on a mandolin or with a cheese grater
Coat the cabbage, cover with saran wrap and refrigerate
THE MAHI MAHI
Soak bamboo skewers in water for an hour minimum
In a big mixing bowl add the olive oil and lemon garlic herb seasoning, mix well
Coat the Fish and let marinate for 20 minutes in the refrigerator while you heat up the grill or grill pan
Remove from the marinade and drain as much of the oil as possible and skewer the fish
Grill the fish gently turning only once till opaque and cooked throughly about 8 minutes
Before serving, wrap the tortillas all together in aluminum foil and heat on the grill or toaster oven on low heat. On the grill as far to the side as possible
Cut about 2 limes into little wedges and place in a bowl
Trim about 12 little bouquets of cilantro for garnish
Place the Cilantro Lime Salsa in a bowl and serve aside the skewered fish
Add the Slaw to a bowl with tongs for serving
Add a few pieces of fish to a tortilla
Cover with a little bit of slaw..the fish is the star don't go crazy