- 1 1/2 pounds fresh mahi-mahi, bloodline removed, cut into strips
- 3/4 cup extra-virgin olive oil
- 2 tablespoons toasted coriander seeds,ground
- 2 teaspoons toasted cumin seed, ground
- 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
- 1 cup fresh cilantro leaves, chopped
- 1/2 cup fresh parsley leaves, chopped
- 1 cup finely diced yellow onions
- 2 cloves garlic, minced
- 2 serrano peppers, seeded and minced
- 1 14.5-ounce can seasoned black beans
- 6 to 8 hard taco shells, homemade or store-bought
- 1 cup pico de gallo, homemade or store-bought
- Lime wedges, for serving
Place the fish in a bowl and toss with 1/4 cup olive oil, the coriander, cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup cilantro and 1/4 cup parsley.
In a medium sauce pan over medium heat, heat 1/4 cup olive oil, when hot saute the onions, garlic and serranos until soft, about 5 minutes. Add the black beans, including their liquid, and bring to a simmer for 2 or 3 minutes. Remove from the heat and pour into a food processor and pulse until fairly smooth. Add the remaining parsley and cilantro, pulse, and place in a bowl.
Add the remaining oil to a saute pan over high heat and saute the marinated fish strips until opaque. Season with salt and pepper. Place a few spoonfuls of the black bean puree in the bottom crease of the shells, then add about 1 1/2 ounces of the cooked fish and 3 teaspoons pico de gallo to each shell. Serve with a lime wedge.
Recipe courtesy Chef Cindy Hutson and Chef Sara Mair, Ortanique on the Mile, Coral Gables, Florida
Pan Fried Catfish With Andouille Smothered White Beans
Herbed Pan Roast Of Salmon With Warm Greens And Herb Vinaigrette
Florida Swordfish, Swank Farms Cauliflower, Tomatoes And Chickpeas
White Water Clams With Beer And Orange Broth
Cured Cobia With Toasted Pine Nut Relish
"dressed" American Wagyu Flat Iron Steak
Snapper In Escabeche
Grilled Cheese "Sandwitch''