Sunday, August 5, 2012

Mahi Mahi Tacos with Guajillo Salsa

These may not be the easiest food to photograph, but they sure are tasty. The tortillas and the salsa are care of Rick Bayless (who else?). Normally for the salsa I’d brown the tomatillos and roast the garlic in the same skillet as the peppers, but I figured since it’s broiling week I’d keep with the theme.

Guajillo Salsa:
6 tomatillos
3 dried guajillo peppers
3 cloves garlic

Method: Preheat your broiler. Husk, rinse, and halve the tomatillos, and place them on a flat pan/baking sheet along with the 3 cloves of garlic (still in their husks).  Broil the garlic for about 5 minutes total, flipping halfway through. The tomatillos will take a little longer, 7 to 8 minutes to get some nice color. While that’s going on, stem and seed the guajillos, heat a cast iron skillet over medium, pour in 1 Tablespoon of canola oil, and fry the peppers for 30 seconds a side. You’ll know they’re done when they smell heavenly.

Rough chop the peppers, and put them in a blender. Remove the husks from the roasted garlic, and add the tomatillos. Blend until smooth, adding water if necessary. Season with salt to taste

Mahi Mahi:
2 Tablespoons vegetable oil
¼ cup lime juice
1 tablespoon white wine vinegar
2 teaspoons ancho chili powder
Pinch of cayenne
½ clove garlic, chopped
Slice of onion
Sprig of cilantro
Mahi mahi filets

Toss everything in a Ziploc bag except for the filets. Taste and adjust to your liking. Add the fish, and let marinade on the counter for ½ hour to 45 minutes. Preheat the broiler, remove the fish from the marinade and season with salt. Broil for about 7 minutes.

To finish: Cut up the fish, top with the guajillo salsa, avocado slices, and cilantro.


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