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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds fresh mahi-mahi, bloodline removed, cut into strips |
3/4 cup extra-virgin olive oil |
2 tablespoons toasted ground coriander seeds |
2 rounded teaspoons toasted ground cumin seed |
kosher salt and freshly ground black pepper |
1 cup fresh cilantro |
1/2 cup chopped fresh parsley |
1 cup finely diced yellow onions |
2 cloves garlic, minced |
2 serrano peppers, seeded and minced |
1 can seasoned black beans |
6 to 8 hard taco shells, homemade or store-bought |
1 cup pico de gallo, homemade or store-bought |
lime wedges, for serving |
Directions:
1. Place the fish in a bowl and toss with 1/4 cup olive oil, the coriander, cumin and some salt and pepper. Toss in 1/4 cup cilantro and 1/4 cup parsley.
2. Saute the onions, garlic and serranos in a medium sauce pot with 1/4 cup olive oil until the onions are soft. Add the black beans including their liquid and bring to a simmer for 2 or 3 minutes. Remove from the heat and pour into a food processor and pulse until fairly smooth. Add the remaining parsley and cilantro, pulse, and place in a bowl.
3. Add the remaining oil to a saute pan over high heat and saute the marinated fish strips until opaque. Season with salt and pepper. Place a few spoonfuls of the black bean puree in the bottom crease of the shells, then add about 1 1/2 ounces of the cooked fish and 3 teaspoons pico de gallo to each shell. Serve with a lime wedge.
4. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
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