A feast of mahimahi, tortillas, and salsa de tomate verde
by:
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.
ingredients
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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
SALSA DE TOMATE VERDE:
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)
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
preparation
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:
ALTERNATIVE FISH:Sea bass, john dory.
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Mommy_loves_to_cook
November 15, 2011