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Categories:
yogurt light sour cream milk chile brown sugar canola oil kosher salt garlic pepper mahimahi cooking spray corn tortillas water white cabbage yellow onion cilantro
Viewed: 17 - Published at: 5 years agoIngredients
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 1/4 cup light sour cream
- 2 tablespoons 1% low-fat milk
- 1 dried pasilla chile
- 2 teaspoons brown sugar
- 2 teaspoons canola oil
- 1/2 teaspoon kosher salt
- 1 garlic clove, grated
- 1 jalapeno pepper, grated
- 2 (3/4-pound) mahimahi fillets, deboned and skinned
- cooking spray
- 8 (6-inch) corn tortillas
- 3 tablespoons water
- 2 cups finely shredded white cabbage
- 4 Mexican limes, cut "seviche-style"
- 1 cup yellow onion
- 1 tablespoon fresh cilantro leaves
Method
- PREPARE THE CREMA
- In a small bowl, combine the yogurt, the sour cream, and the milk in a small bowl. Whisk to blend evenly. Cover and refrigerate.
- MAKE A SPICE RUB
- Heat a grill or grill pan to medium-high.
- Grind the pasilla chile in a food processor (or a coffee-type grinder designated for your spices and other non-coffee items). You should have 1 tablespoon of ground chile.
- In a medium bowl, combine the pasilla, the brown sugar, the canola oil, the salt, the garlic, and the jalapeno.
- Lay the fish fillets on a large plate or platter and massage on all sides with the pasilla mixture. Refrigerate while you season the grill.
- GET READY ... AND GRILL
- Spray a clean grill rag with cooking spray and rub the grill grates liberally. Repeat until the grill is well seasoned and ready to be kind to fish.
- Grill the fish fillets for about 4 minutes on each side, leaving it untouched and unturned during the first 4 minutes.
- Turn the fillets once and only once, or you'll have fish bits everywhere. People will feel cheated when you try to hide massacred fillets in their tacos.
- Using a thin fish spatula, lift the fish gently from the grill and place on a platter.
- Now, brush the tortillas lightly with 3 tablespoons water and grill until marked and softened. This happens fast--30 seconds.
- Bundle them up in a clean tea towel and lay the bundle in a bowl or basket.
- Serve the fish on a platter with a large serving spoon. Present the fish alongside the tortillas, the cabbage, the cut limes, the onions, the First-Cut Salsa Fresca, the crema, and the fresh cilantro.
