Text 26002, 64 rader
Skriven 2015-04-15 05:29:00 av Dave Drum (1:261/38.0)
Ärende: Gourmet 675
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baja Fish Tacos (CIA)
 Categories: Seafood, Citrus, Latino, Breads, Chilies
      Yield: 8 Servings

      2 lb Mahi-mahi
    1/2 c  Vegetable oil
      3 tb Lime juice
      5 ts Chilli powder
  1 1/2 ts Ground cumin
  1 1/2 ts Ground coriander
  1 1/2 ts Minced garlic
           Salt
      8    (8") flour tortillas
           Southwestern Slaw
      1 c  Chipotle Pico de Gallo
    1/2 c  Mexican Crema

  Preheat a gas grill to medium-high. If you are using a
  charcoal grill, build a fire and let it burn down until
  the coals are glowing red with a moderate coating of white
  ash. Spread the coals in an even bed. Clean the cooking
  grate.

  Cut the mahi-mahi into 16 equal slices.

  Combine the oil, lime juice, chili powder, cumin,
  coriander, garlic, and salt. Coat the mahi-mahi with the
  marinade.

  Grill the fish on the first side over direct heat until
  the flesh is firm and well-marked, about 2 minutes. Turn
  the fish and grill until cooked through, about 1 1/2 to 2
  minutes more.

  Grill the tortillas until they have light grill marks and
  are heated through, about 15 seconds on the first side.
  Turn the tortillas and grill them until they just start to
  bubble, another 15 seconds.

  Center 2 pieces of grilled fish on each tortilla, and top
  with the Southwestern Slaw and Chipotle Pico de Gallo. Add
  a dollop of Mexican Crema, fold in half, and serve
  immediately.

  by The Culinary Institute of America

  Epicurious | June 2009

  Yield: Makes 8 servings

  MM Format by Dave Drum - 25 June 2009

  Uncle Dirty Dave's Archives

MMMMM

... Eat what you like and let the food fight it out inside. -- Mark Twain

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)