For salsa, in a small bowl, combine the first nine ingredients. Cover and refrigerate until serving.
Drizzle fillets with oil; sprinkle with salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 inches from the heat for 3-5 minutes on each side or until fish just turns opaque. Serve with salsa.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-07-28 10:39:272014-07-28 10:39:27Grilled Mahi Mahi with Nectarine Salsa
4 to 6 ears fresh corn, kernels removed (2 to 3 cups)
1 small red onion, chopped finely
½ red bell pepper, chopped
handful of cherry tomatoes, sliced into thin rounds, or one large tomato diced
½ cup well chopped fresh cilantro
1 teaspoon ancho chile powder or regular chili powder
pinch of cayenne pepper (optional)
2 small limes, juiced
sea salt and black pepper
1 teaspoon olive oil, plus more for frying
1 head of butter lettuce
2 small corn tortillas, cut into little strips
1 avocado
DIRECTIONS
In a medium bowl, combine the raw corn kernels, onion, bell pepper, cherry tomatoes, cilantro, chili powder, cayenne pepper (if using) and the juice of two limes. Season with salt and pepper to taste and toss in a teaspoon of olive oil. Set aside for thirty minutes, if you can swing it.
Remove 4 to 6 big cabbage/lettuce leaves (if using) from the head of cabbage/lettuce. I had trouble with this, I think it will be easier if you cut off the base first (head smack!). Place each leaf on its own small plate.
In a small skillet (preferably cast iron) on medium-high heat, pour in enough oil to form a thin film on the surface. Add the tortilla strips, sprinkle with some salt and fry until crisp, stirring occasionally. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
Halve and pit the avocado and slice into small strips, leaving the skin behind. Spoon about ½ cup of the salsa mixture onto each leaf, then top with crispy tortilla strips and avocado. Serve immediately.
1½ cups ripe peaches, diced (4-6 depending on size)
1 cup tomato, diced (about 2 medium)
1 tablespoon jalapeño, finely minced (about ½)
¼ cup yellow pepper, small dice (substitute red or green pepper if you’d like)
¼ cup red onion, finely diced
1 tablespoon cilantro, chopped
Juice of 1 lime, Salt and Pepper
¼ teaspoon ancho chili powder or other chili powder
1 tablespoon brown sugar, packed
DIRECTIONS
Mix all ingredients together well. Serve right away with tortilla chips, or cover and refrigerate until ready to serve. Goes well over freshly grilled fish or as a fish taco topping.
Grilled Mahi Mahi with Nectarine Salsa
Grilled Mahi Mahi with Nectarine Salsa
INGREDIENTS
SALSA:
FISH FILLETS:
DIRECTIONS
For salsa, in a small bowl, combine the first nine ingredients. Cover and refrigerate until serving.
Drizzle fillets with oil; sprinkle with salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 inches from the heat for 3-5 minutes on each side or until fish just turns opaque. Serve with salsa.
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Sweet Corn Salad Wraps
Sweet Corn Salad Wraps
INGREDIENTS
DIRECTIONS
In a medium bowl, combine the raw corn kernels, onion, bell pepper, cherry tomatoes, cilantro, chili powder, cayenne pepper (if using) and the juice of two limes. Season with salt and pepper to taste and toss in a teaspoon of olive oil. Set aside for thirty minutes, if you can swing it.
Remove 4 to 6 big cabbage/lettuce leaves (if using) from the head of cabbage/lettuce. I had trouble with this, I think it will be easier if you cut off the base first (head smack!). Place each leaf on its own small plate.
In a small skillet (preferably cast iron) on medium-high heat, pour in enough oil to form a thin film on the surface. Add the tortilla strips, sprinkle with some salt and fry until crisp, stirring occasionally. Remove tortilla strips from skillet and drain on a plate covered with a piece of paper towel.
Halve and pit the avocado and slice into small strips, leaving the skin behind. Spoon about ½ cup of the salsa mixture onto each leaf, then top with crispy tortilla strips and avocado. Serve immediately.
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Peach Salsa
Peach Salsa
INGREDIENTS
DIRECTIONS
Mix all ingredients together well. Serve right away with tortilla chips, or cover and refrigerate until ready to serve. Goes well over freshly grilled fish or as a fish taco topping.
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