Description
Mahi-mahi fillets rubbed with ancho, chipotle and cumin, grilled over high heat, and piled into tortillas with a creamy lime red cabbage slaw.
Ingredients
Scale
Grilled Fish
- 4 mahi-mahi fillets, 8 ounces each (about 2 pounds)
- 2 teaspoons kosher salt (1/2 teaspoon per fillet)
- 1 teaspoon fresh ground black pepper
- 2 teaspoons ground ancho chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground chipotle powder
- 1/2 teaspoon brown sugar
- Juice of 1/2 lime
Red Cabbage Slaw
- 2 tablespoons lime juice (about 2 limes)
- 1 teaspoon brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 clove garlic, minced or pressed
- 2 tablespoons mayonnaise
- 2 tablespoons extra virgin olive oil
- 1 pound red cabbage (1 small head), thinly sliced
- 1/2 medium onion, thinly sliced
- 1 serrano pepper, halved and thinly sliced
- 1/4 cup minced cilantro
For Serving
- Tortillas
- Salsa
- Avocado slices
- Sliced serrano or jalapeno peppers
- Mexican hot sauce
Instructions
- Prepare the grill: Set up the grill for direct high heat, and preheat for 15 minutes. Brush the grate clean, and wipe it with a paper towel dipped in vegetable oil.
- Season the fish: Sprinkle the fillets with the salt and pepper. Mix the ancho, cumin, chipotle and brown sugar, and rub the spice mix over the flesh side of the fish.
- Make the slaw: Whisk the lime juice, brown sugar, salt, pepper and garlic in a large bowl until the salt and sugar dissolve. Whisk in the mayonnaise and olive oil until smooth. Add the cabbage, onion, serrano and cilantro, and toss to coat.
- Grill the fish: Grill the mahi-mahi over direct high heat, flesh side down, for 4 minutes. Gently work a spatula under the fish, and flip it skin side down. Grill for 4 to 6 minutes more, until just opaque in the thickest part. (Peek into the natural seam with a paring knife.)
- Finish the fish: Move the fish to a platter, and drizzle with the juice of 1/2 lime.
- Serve: Break the fish into chunks with a fork, and pile into tortillas. Top with the slaw and your favorite toppings.
Notes
Equipment: A grill (I use a Weber Summit).
Cooking times are for 1 1/2 inch thick fillets, which took 10 minutes total. One inch thick fillets take 6 to 8 minutes. It's fine to leave the fish on the skin side a little longer - the skin protects it from burning.
Other fish: Any firm white fish works.
Other cabbage: Napa or green cabbage works too - I used red for the color.
Fruit salsa: Instead of the slaw, top with Avocado Orange Salsa or Mango Salsa.
Inspired by Karen Adler and Judith Fertig's Fish and Shellfish, Grilled and Smoked.
- Prep Time: 20 minutes
- Cook Time: 10 minutes