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Pan-Seared Mahi-Mahi Tacos

1 1/2 lbs. mahi-mahi fillets
1/4 cup dry white wine
2 TBSP lime juice
2 tsp. garlic, minced
1 TBSP vegetable oil
1 lime, quartered
12 small corn tortillas, warmed
Romaine or iceberg lettuce, shredded, for garnish
Pico de Gallo salsa, for garnish
1 avocado, pitted and cut into thin slices, for garnish
Sour cream, for garnish

Pat fish dry and combine in a non-reactive bowl with the white wine, lime juice and garlic.
Set aside to marinate for about 10 to 15 minutes.
When fish done marinating, remove it from the marinade, pat dry and season with salt and freshly ground black pepper.
Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet.
Cook until opaque and firm to the touch, about 3 minutes per side.
Flake the fish, squeeze one of the lime wedges over the top and toss to coat.
To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices and a dollop of sour cream.
Repeat to make 6 tacos.

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