Bobby Flay and we both put them together for a Friday dinner. The fish was good, although I suggest that you saute the fish instead of grill, as we put it on the grill for twice the amount of time the recipe called for and the fish was still raw in the middle. We will probably be making these again, the fish turned out well and we love mexican to begin with!
1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
Garnish and Such
8 flour tortillas
Jalapenos, sliced long ways
Green Onion, chopped
Red Onion, sliced
Bell Pepper, sliced long ways
Cheddar Cheese, shredded
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Place red onion, bell pepper and jalapeno in a skillet with a little bit of evoo or cooking spray. Sprinkle with salt, pepper and cumin and saute until warm and softened.
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.If fish is not fully cooked, go ahead and flake it and throw in a pan on the stove until cooked through.