A feast of mahimahi, tortillas, and salsa de tomate verde


by: Chef Cracks

Mahi-mahi, Coryphaena hippurus, also known as dolphin, common dolphin-fish, dorado maverikos, or lampuki, surface-dwelling ray-finned fish found in off-shore tropical and subtropical waters worldwide.


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serves: 4

1 romaine heart (thinly sliced crosswise)

2 avocados (halved, peeled, and sliced)

3 tomatoes (cut into small dice)

1 red onion (halved and very thinly sliced)

8 fresh corn tortillas

1 1/2 lb (750 g) mahimahi fillets (skinned)

A little canola oil

Salt and freshly ground black pepper


2 tomatillos or green tomatoes

2 jalapeno peppers

1 clove garlic (roughly chopped)

1 small onion (roughly chopped)

1 tablespoon chopped cilantro

A little freshly squeezed lime juice (if you are using green tomatoes)

Nutrition Facts
A feast of mahimahi, tortillas, and salsa de tomate verde

Servings Per Recipe: 4

Amount per Serving

Calories: 823

  • Total Fat: 47.3 g
  •     Saturated Fat: 7.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 882.6 mg
  • Total Carbs: 59.5 g
  •     Dietary Fiber: 24.1 g
  •     Sugars: 10.2 g
  • Protein: 46.8 g

how is this calculated?

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1.  For the salsa, peel the papery husks off the tomatillos. Drop them (or the green tomatoes) and the jalapenos into a pan of boiling water. Simmer for 10 minutes, then drain and cool slightly. Tip them into a food processor and add the rest of the salsa ingredients (plus a little lime juice if you have used green tomatoes instead of tomatillos). Pulse the mixture for a few seconds until you have a fairly smooth sauce with a little bit of texture. Season with salt. Spoon into a serving bowl.

2.  Put the shredded lettuce, avocados, tomatoes, and onion into five other small serving bowls.

3.  To reheat the tortillas, stack them on a plate, cover with a dish towel, and microwave on high for about 30 seconds. Alternatively, heat a dry frying pan over a medium heat. Add a tortilla and leave it for a seconds, then turn it over and add a second tortilla on top of it. After a few seconds, turn them over together and add a third tortilla to the pan. Continue like this until all your tortillas are in the pah, then remove them and wrap them in a napkin. Keep them warm in a low oven while you cook the fish.

4.  Preheat the broiler. Cut the mahimahi fillets into short, chunky strips. Toss them with a little oil and plenty of seasoning, spread them out on a baking pan, and broil them for about 2 minutes on one side only, until just cooked through.

5.  Transfer the fish strips to a warmed serving plate and take it to the table with all the other bits and pieces. Let everyone fill their own tortillas with whatever they fancy.

Cooks' note:
Sea bass, john dory.

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