phreak
New member
1lb Mahi or other white flaky fish, skin and cut all of the bloodline out completely.
Marinate for about 30 minutes in:
enough sour orange juice to cover fish
4-6 clove of garlic pressed
1-2 tsp of oregano
1 tsp basil
1/2 tsp ancho chili powder
White sauce:
1/4-1/2 cup mayo
1/4-1/2 cup sour cream
Juice from 2-3 limes
optional: grate 1 small cucumber
Mix it all together and let sit in fridge for flavors to mingle
Mango salsa:
Dice 1 mango.
Dice about 1/4 cup red onion
chop about 1/4 cup cilantro
ad juice from 1 lime
Pull dripping wet fillets out of marinade and DO NOT dry, toss on medium to medium high grill(preferably lump charcoal with some wood chunks for smokey flavor. Grill 3-4 minutes per side or until center of fillets are opaque.
Serve on warm tortillas with slivered cabbage...I just made this Saturday night. I also made a traditional tomato salsa, but the mango salsa won over in the side by side comparison.
Marinate for about 30 minutes in:
enough sour orange juice to cover fish
4-6 clove of garlic pressed
1-2 tsp of oregano
1 tsp basil
1/2 tsp ancho chili powder
White sauce:
1/4-1/2 cup mayo
1/4-1/2 cup sour cream
Juice from 2-3 limes
optional: grate 1 small cucumber
Mix it all together and let sit in fridge for flavors to mingle
Mango salsa:
Dice 1 mango.
Dice about 1/4 cup red onion
chop about 1/4 cup cilantro
ad juice from 1 lime
Pull dripping wet fillets out of marinade and DO NOT dry, toss on medium to medium high grill(preferably lump charcoal with some wood chunks for smokey flavor. Grill 3-4 minutes per side or until center of fillets are opaque.
Serve on warm tortillas with slivered cabbage...I just made this Saturday night. I also made a traditional tomato salsa, but the mango salsa won over in the side by side comparison.