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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Source: Chef Nalani Kaneakua, Cafe Aina Ingredients:
1 lb fresh fish, in 2 oz strips (ahi, ono or mahimahi) |
olive oil |
fresh herb, garlic, salt & pepper |
flour tortilla (fajita size) |
1 large ripe tomato, finely diced |
1/4 round onion, diced |
1 tablespoon cilantro, minced |
1 large garlic clove, crushed |
1/2 green bell pepper, minced |
chili flakes, pinch |
lemon juice |
salt & pepper |
1/2 cup buttermilk |
1/2 cup mayonnaise |
3 garlic cloves, peeled |
1/2 cup parsley, minced (italian) |
1 medium round onion, diced |
1 tablespoon mustard |
salt & pepper |
Directions:
1. Marinate fish in herbs and garlic for 1 hour before grilling.
2. Combine or blend the Salsa Fresca ingredients 1 hour before serving:.
3. Combine the Dressing ingredients in blender until creamy 1 hour before serving.
4. To assemble:.
5. Grill strips of fresh marinated fish until medium done, reserve.
6. Warm tortillas by grilling or steaming. Place a bed of lettuce or your favorite greens (cabbage) on tortilla. Top with grilled fish, creamy garlic dressing and salsa fresca.
7. Garnish with cilantro and a lime wedge.
8. Serve immediately. Enjoy!
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