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with Zesty Tomato-Garlic Aioli

 

These are the kind of delicious hand-held meal that juices down your wrist while eating. Mahi is super  tender without frying, but a delicate batter takes the flavor and texture to the next level. This is very simple to prepare, although the prep work takes 3 times as long as the real cooking time. All-in-all a quick and refreshing weeknight meal and tailored to your taste predilection. I usually use a complex, hoppy lager for batters, but I only had Heineken on hand and it still came together nicely! The aioli was a combination of random ingredients in the fridge and turned a lovely pink color from the sun-dried tomatoes. I accompanied this with a corn and bacon, cider vinegar dressed salad and the same beer for the batter on the side. I didn’t want to have soggy leftovers, so the measurements below only yield 2 portions. A great way to end the summer! Bon appetit!

Ingredients: 2 mahi filets (halved in strips)

1 c all-purpose flour

1 beer

1/2 tsp ground red pepper

1/4 tsp old bay seasoning

1 tsp salt

3/4 c canola oil

4 small whole wheat soft corn or flour tortillas

1 c shredded cabbage (dressed lightly in red wine vinegar)

several pickled pepper slices (fresh jalapeño is too hot here)

Aioli: 2 sun-dried tomatoes (preserved in oil)

1/2 c sour cream

1/4 c mayonnaise

freshly ground salt and pepper

1/8 tsp chili pepper (I prefer a few shakes of Tabasco)

1 juiced lemon or lime

1 garlic clove

1/2 small red onion

1 tbs olive oil

 

1. In medium bowl, mix 3/4 c flour with 3/4 of the beer (drink rest) and whisk well. In a separate, shallow dish combine remaining flour with red pepper. Heat canola oil in cast-iron skillet or large pan on medium-high until slightly smoking. Dip fillet strips in dry coating, then wet coating, then gently lay in oil (should immediately sizzle). Repeat until all fillet strips are in oil (should not be submerged, we’re not deep-frying here). Rotate several times, until golden brown all over (should not take more than 3-5 minutes. Remove fish from oil, drain on drying rack and sprinkle with salt.

2. Meanwhile, to make aioli: combine all aioli ingredients in a small food processor and pulse lightly (do not over blend). Spoon on warm tortilla, top with fish and a bit of cabbage and peppers. et Voila!