Catch Miami’s Mahi Tacos


Main dish

Catch Miami’s Mahi Tacos

For the tomatillo sauce:

1 pound fresh tomatillos (about 16)

2 tablespoons olive oil

1 cup thinly sliced shallots

4 garlic cloves, or to taste, chopped

1 jalapeño pepper, seeded and chopped

1 tablespoon sugar

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

2 tablespoon white vinegar

1 tablespoon lime juice

4 tablespoons chopped cilantro

Salt and pepper to taste

To finish:

11/2 pounds mahi mahi fillets

2 tablespoons olive oil

Salt to taste

2 ripe Hass avocados, peeled and sliced

12 small taco shells

Chopped tomato and cilantro for garnish

To make the sauce, remove the husks from the tomatillos, rinse off any sticky residue and chop coarsely.

Heat the oil in a skillet over medium heat, and saute the tomatillos, shallots, garlic and jalapeño just until the vegetables are tender, about 10 minutes. Transfer to a blender or food processor and, with machine running, add vinegar, lime juice and salt to taste through the feed tube. Blend until smooth. Pulse in the cilantro. Set aside. (May be made in advance and chilled. Taste before serving and add more lime juice or salt as needed.)

In the same skillet, sear mahi in oil on both sides over medium-high heat. Reduce heat to medium and cook until just done, 3 to 5 minutes, depending upon thickness. Season with salt. Flake the fish into small pieces. Spoon into taco shells, add Top with tomatillo sauce, avocado slices and garnishes. Makes 12 tacos.

Source: Adapted by Linda Cicero for Cook’s Corner from Catch Miami executive chef Hung Huynh.

Per taco: 149 calories (42 percent from fat), 9.6 g fat (1.4 g saturated, 5.2 g monounsaturated), 41.4 mg cholesterol, 12.8 g protein, 16.8 g carbohydrate, 4 g fiber, 56 mg sodium.

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