| Total: | 1 day 25 min |
| Prep: | 1 day 15 min |
| Cook: | 10 min |
Ingredients
- 1/2 cup pineapple juice
- 1/2 cup lime juice
- 1 tablespoon salt
- 1 tablespoon fresh oregano, chopped
- 6 garlic cloves, chopped
- 1 teaspoon fresh ground pepper
- 1/2 pound fresh Mahi Mahi, tuna or cod
- Two 6-inch flour or corn tortillas, warm
- 1 tablespoon cilantro, chopped
- 2 tablespoons red onion, chopped
- Pineapple Tomato Salsa, recipe follows
- 1 cup diced pineapple
- 1/2 cup red tomato, seeded and diced
- 1/2 cup yellow tomato, seeded and diced
- 1/2 cup tomatillo, diced
- 1/2 cup green tomato
- 2 limes, juiced
- 3 cloves garlic, chopped
- 1 tablespoon ginger, chopped
- 3 tablespoons chopped cilantro
- 1 tablespoon fresh chopped mint
- Jalapeno, diced, to taste
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
Instructions
- Combine pineapple juice, lime juice, salt, oregano, garlic and pepper. Mix well. Pour this mixture over the Mahi Mahi and let marinate for 24 hours. Remove the fish from the marinade and cut into 1/4-inch cubes. Grill or saute the fish. Place the fish in the tortillas and garnish with cilantro, onion and Pineapple Tomato Salsa.
- Add the pineapple to a blender. Combine the tomatoes and tomatillo in a bowl and mix well. Add half of the tomatoes to the blender. Add the lime juice, garlic, ginger and salt and pepper to the blender. Blend until smooth. Pour into a bowl and add the remaining tomatoes, cilantro, mint and jalapeno and mix well. Season to taste with salt and pepper.
Reviews
i love fish and i thought this would be a safe bet, but it wasnt! emeril not your best work!
p.s. peanut didnt enjoy it either! (which really mad me upset!)
1)The salsa was very salty and sour initially, if you only use 1 lime, add a squirt of honey, and add another half cup of chopped pineapple after mixing the salsa, it comes out perfect! Also – if you don’t have fresh ginger, 1/4 tsp dried works fine.
2)There’s no way you can marinate the fish overnight – the citrus starts to break it down and you end up with mush. I marinated for 2 hours, then poured the liquid out of the container and allowed the herbs left behind to linger on the fillets. When I grilled it the texture/flavor was great!
On top of the fish, I found the salsa to be a poor mix and overly acidic. There’s no sweetness or blending of flavors. It just comes out very bitter to sour and I didn’t use as much lime as the recipe calls for…thank God. We had to throw away a good portion of formerly decent fish…something I truly hate to do and all we can think of to do with the salsa is use it as a marinade for some chicken as the pungent flavors might translate okay in that role. Bleck!