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
Salt
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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