Heres the recipe for my Mahi Mahi tacos and stuffed acorn squash with Mediterranean rice: First off Im a big fan of the cedar planks you can buy at just about any grocery store they are usually near the fresh fish and meats counter. They are simple to use. Simply soak in water for an hour 1/2 or so and then place it on your heated grill directly over the flames for a few minutes and then move to indirect heat for cooking( dont forget to oil the plank ) Ok! take your preferred white fish ( 1 1/2 to 2 lbs ) and rub it with olive oil, red chili powder, sweet paprika powder, onion powder, garlic powder, white pepper and sea salt. Cover and place in the fridge while you prep and cook the rest of the meal. Shred some red and green cabbage, carrot in a quick pickle solution and place in the fridge ( see my quick pickle recipe on this page ) do the same for sliced radishes( pickled radishes smell like farts just a warning but taste good and are essential to fish tacos ) To make a simple tasty yogurt sauce for your fish tacos use one cup of plain creamy yogurt like NOOSA OR FAGE, fresh red chilies, fresh garlic, one squeezed lime and sugar or honey to your desired sweetness blend in a food processor and pipe it into a squeeze bottle. Cook your preferred white or yellow rice ( jasmine in my case but yellow saffron rice or basmati would be just fine too. Use what you have ) about 1 cup. Once cooked spread it out on a plate or sheet and cool your rice just like you would for fried rice ( yes I combine asian techniques in my cooking ) take your acorn squash and cut it in half and place in shallow oven dish with about a half inch of water and cook in your oven at 375 degrees for 45 minutes. While thats cooking chop 1/4 cup fresh shallots, 2 large tomatoes, 3 cloves of garlic and 3 roasted hatch chilies( or any green chilies ) get out your wok and heat up 4 tblsps of oil ( I use a canola and olive oil blend ) add your shallots and cook for 2 to 3 minutes on medium high heat and then add your tomatoes, garlic and chilies. Cook for about 2 minutes and then add 1/2 cup of white wine( cook off the wine on high heat ) add 3/4 stick of unsalted butter and then add your cooled off white rice and fry for a few minutes on high heat add sea salt and cracked pepper to taste ( why did I call this Mediterranean rice? Not sure but I wish I had added some green olives to the dish. Hint hint! ) remove your acorn squash and scoop out the seeds and carve out a nice bowl and cut off the bottom of each half so that the squash will remain flat, pile up the rice and sprinkle with parmesan cheese and place back in oven for a few minutes. Now place your fish on the cedar plank skin side down and cook until flaky about 15 to 20 minutes for 1inch thick filets. Once your fish is cooked place in a large serving bowl and flake it with a fork. Heat up some corn tortillas and serve with fresh lime wedges, your pickled cabbages mixture, radishes( drained ) and some cilantro. Drizzle chili yogurt sauce over your fish tacos. DONT FORGET THE STUFFED ACORN SQUASH! Enjoy!
Posted on: Thu, 02 Oct 2014 02:36:58 +0000
Trending Topics
Recently Viewed Topics
© 2015