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Mahi Mahi Tacos with Corn-Off-The-Cob, Red Quinoa, and Black Beans
Ingredients:
Two Mahi Mahi Filets
Ground Sea Salt (To taste)
Freshly Ground Pepper (To Taste)
Olive Oil
Hot Sauce (like Cholula or whatever you prefer)
Lime
Soft Taco Shells
½ C. of Spring Mix
½ C. Heirloom Tomatoes Chopped (I use equal parts yellow, red, and plum colored heirloom tomatoes for color in the dish)
½ C. Sour Cream
Salsa Verde- 1/8-1/4 C. – add to sour cream to meet your taste preference.
Two Ears of Corn
1 T. of Butter
½ C. Dry Red Quinoa
1 C. Black Beans
¼ C. White Balsamic Vinegar
½ C. Extra Virgin Olive Oil
3 T. of Freshly Squeezed Lemon Juice
1 Clove Minced Garlic
1 T. Minced Onion
1 T. Finely Chopped Parsley
Instructions For Preparation:
1) Earlier in the day- several hours- slice corn off the cobs with a knife, add to buttered sauté pan and cook on medium to high heat for 2-3 minutes. Remove from heat promptly, put in a covered dish, and chill in the refrigerator.
2) Pre-heat grill to temperature setting 7- or medium-high heat.
3) Baste Mahi Mahi Filets with olive oil, coat each side with freshly ground sea salt and pepper, set aside.
4) Prepare Quinoa- rinse dry quinoa first, add quinoa and 1 C. water to sauce pan and bring to a boil. Reduce heat and simmer until all of the water is absorbed (about 10-15 min). Rinse in cold water to chill. Rinse black beans and set aside
5) Mix salad- add the white balsamic vinegar, extra v. olive oil, lemon juice, garlic, onion, parsley, freshly ground salt, and pepper. You can make this earlier in the day if it’s easier and it’s much better in my opinion because the flavors blend nicely.
6) Mix cold corn, quinoa, black beans (I use organic canned black beans and rinse them), and lemon vinaigrette.
7) Put fish on the grill and cook approx. 4-5 minutes each side- you will know it’s time to flip the fish when it doesn’t stick to the grill and feels firmer. When finished, cut each filet into lengthwise pieces/chunks.
8) Chop tomatoes
9) Make sour cream “spiked” salsa- mix the salsa into the sour cream- add more to intensify flavor.
10) Assemble tacos- put the spring mix on the taco, then fish filet pieces, tomatoes, squeeze of lime juice, dash of hot sauce, and top with spiked sour cream.
11) Serve with Corn-Off-The-Cob salad.
12) Enjoy!
Ingredients:
Two Mahi Mahi Filets
Ground Sea Salt (To taste)
Freshly Ground Pepper (To Taste)
Olive Oil
Hot Sauce (like Cholula or whatever you prefer)
Lime
Soft Taco Shells
½ C. of Spring Mix
½ C. Heirloom Tomatoes Chopped (I use equal parts yellow, red, and plum colored heirloom tomatoes for color in the dish)
½ C. Sour Cream
Salsa Verde- 1/8-1/4 C. – add to sour cream to meet your taste preference.
Two Ears of Corn
1 T. of Butter
½ C. Dry Red Quinoa
1 C. Black Beans
¼ C. White Balsamic Vinegar
½ C. Extra Virgin Olive Oil
3 T. of Freshly Squeezed Lemon Juice
1 Clove Minced Garlic
1 T. Minced Onion
1 T. Finely Chopped Parsley
Instructions For Preparation:
1) Earlier in the day- several hours- slice corn off the cobs with a knife, add to buttered sauté pan and cook on medium to high heat for 2-3 minutes. Remove from heat promptly, put in a covered dish, and chill in the refrigerator.
2) Pre-heat grill to temperature setting 7- or medium-high heat.
3) Baste Mahi Mahi Filets with olive oil, coat each side with freshly ground sea salt and pepper, set aside.
4) Prepare Quinoa- rinse dry quinoa first, add quinoa and 1 C. water to sauce pan and bring to a boil. Reduce heat and simmer until all of the water is absorbed (about 10-15 min). Rinse in cold water to chill. Rinse black beans and set aside
5) Mix salad- add the white balsamic vinegar, extra v. olive oil, lemon juice, garlic, onion, parsley, freshly ground salt, and pepper. You can make this earlier in the day if it’s easier and it’s much better in my opinion because the flavors blend nicely.
6) Mix cold corn, quinoa, black beans (I use organic canned black beans and rinse them), and lemon vinaigrette.
7) Put fish on the grill and cook approx. 4-5 minutes each side- you will know it’s time to flip the fish when it doesn’t stick to the grill and feels firmer. When finished, cut each filet into lengthwise pieces/chunks.
8) Chop tomatoes
9) Make sour cream “spiked” salsa- mix the salsa into the sour cream- add more to intensify flavor.
10) Assemble tacos- put the spring mix on the taco, then fish filet pieces, tomatoes, squeeze of lime juice, dash of hot sauce, and top with spiked sour cream.
11) Serve with Corn-Off-The-Cob salad.
12) Enjoy!
