Grilled Mahi Tacos with Escabeche

This was a great meal! Very refreshing flavor. Lots of fun to make! :) There are a lot of separate recipes, but they are quick and easy to make and taste amazing when they all come together!

Ingredients for Salsa:

2 ancho chiles, stemmed and seeded (we couldn't find them, so we used poblano peppers)

3 tablespoons orange juice

2 teaspoons honey

3/4 teaspoon salt

2 tablespoons extra virgin olive oil

Toast the chiles in a dry skillet over medium high heat, turning and flattening with a spatula, until fragrant. Put the chiles in a bowl, cover with very hot water and set aside until soft, about 30 minutes. Drain, roughly chop and puree the chiles in a blender with the orange juice, honey, salt, and a bit of water. Blend in olive oil. Set aside.

Ingredients for the Escabeche:

4 tablespoons extra virgin olive oil

6 cloves garlic, thinly sliced

2 to 3 jalapeños, thinly sliced

3 carrots, peeled and sliced

1 red onion, halved and sliced

3 whole cloves

2 bay leaves

1 stick cinnamon

2 teaspoons kosher salt

1 teaspoon coriander seeds

1/2 teaspoon dried thyme

1/2 teaspoon dried mexican oregano

Freshly ground black pepper

1/2 cup apple cider vinegar

Heat olive oil in a medium skillet over medium high heat. Add remaining ingredients except cider vinegar and cook until carrots are crisp-tender. Add 1 cup water and the cider vinegar, bring to a boil, reduce heat and cook at a gentle simmer until just soft, about 15 minutes. Cool.

Ingredients for Fish:

6 5 to 6 ounces of mahi mahi filets (we only purchased what we needed!)

Extra virgin olive oil

Kosher salt and ground pepper

Preheat a grill pan over medium high heat or prepare an outdoor grill. Brush the filets all over with a little olive oil and season generously with salt and pepper. Lay the fish on the grill and leave it until you see distinct grill marks and can lift without the fish sticking. Flip to the other side and do the same. Brush with some salsa and then prepare the tacos.

Ingredients for Tacos:

12 to 24 corn tortillas (depending on who is eating!)

12 sprigs fresh cilantro

Grill tortillas until slightly charred but still pliable. Lay a sprig of cilantro on a single or double tortilla and top first with some of the escabeche and then a piece of fish - half of a filet per taco. Top with sour cream, if desired, and additional salsa.

Enjoy!

Grilled Tuna with Artichokes, Peppers and Tomatoes

This was a fantastic light summer kind of meal! I would definitely make this again! :)

Still no camera....

Ingredients:

1/3 cup extra virgin olive oil

1/3 cup dry white wine

8 baby artichokes (we could not find these...so we used canned artichoke hearts)

1 lemon halved

1 yellow bell pepper

2 teaspoons kosher salt, plus additional for fish

1 shallot, sliced

4 cloves garlic, smashed

4 sprigs fresh thyme, plus 1 teaspoon finely chopped

2 sprigs fresh flat leaf parsley, plus 1 tablespoon finely chopped

1 bay leaf

1/4 teaspoons coriander seeds

8 oven dried tomatoes (recipe is in my mac and cheese recipe)

1 1/2 pound center cut tuna (we used 2 tuna steaks)

Freshly ground black pepper

Put 1 cup water, olive oil, and wine in a medium saucepan. Trim the artichokes' stems, snap off their leaves, and halve, rubbing the cut surface with the lemon half. Stem, seed and cut the bell pepper into large squares and add to the pan. Add the 2 teaspoons salt, shallot, garlic, herb sprigs, bay leaf, and coriander. Simmer over medium heat until the artichokes are just tender. Add the tomatoes and cook a little bit longer. Remove vegetables with a slotted spoon and set aside. Increase the heat under the saucepan and simmer the cooking liquid to thicken slightly.

Heat a grill pan over medium high heat or prepare an outdoor grill. Season the tuna generously on both sides with salt and pepper. Grill the tuna until there are distinct grill marks on both sides. Remove from grill and let it rest for 10 minutes before cutting.

Stir the chopped thyme and parsley into the artichoke mixture. Cut the tuna into slices or chunks. Spoon the vegetables into bowls and arrange the tuna on top.

Pan Seared Shrimp with Romesco Sauce

Great dip and awesome meal!

My camera has started to act weird so I have no pictures!

Ingredients for sauce:

1 small ancho chile, stemmed and seeded (we used a poblano chile)

1/4 cup extra virgin olive oil

1/4 cup whole blanched almonds

1/2 medium onion, thinly sliced

2 cloves garlic, smashed

2 teaspoons kosher salt, plus additional for seasoning

Freshly ground black pepper

2 teaspoons sweet paprika

3/4 cup roughly chopped jarred, drained piquillo peppers (we used roasted red peppers)

1/2 slice stale bread

2 tablespoons sherry vinegar

Toast the ancho chile in a small dry skillet over medium high heat, turning and flattening with a spatula, until fragrant. Put the chile in a medium bowl, cover with very hot water, and set aside until soft.

Heat the olive oil in a large skillet over medium heat. Add the almonds and cook, stirring until toasted. Transfer the almonds to a plate, leaving the oil in the skillet. Add the softened chile, the onion, garlic, the 2 teaspoons salt, and pepper to taste. Cook, stirring, until onions are lightly browned. Add paprika and cook until fragrant. Scrape onion mixture into a sieve set over a bowl; reserve 3 tablespoons strained oil.

Pulse the onion mixture, almonds, piquillo peppers, bread and vinegar in a food processor until coarse. With the motor running, drizzle in the reserved oil. Scrape the sauce into a bowl and set in a warm place until shrimp is cooked.

Ingredients for Shrimp:

1 1/2 pounds large shrimp, peeled, deveined, and patted dry

Kosher salt and freshly ground black pepper

3 tablespoons extra virgin olive oil

Spread shrimp on a pan or a piece of aluminum foil. Heat 2 large skillets over medium heat. Sprinkle salt and pepper over the shrimp. Add 1 tablespoon of the olive oil to each skillet and increase the heat to high. Add the shrimp seasoned side down, taking care not to crowd them. Cook the shrimp until they turn golden brown on the bottom.

Dip Shrimp in Sauce and Enjoy!