Pescado a la Talla Tacos with a Chipotle Rouille Recipe

Jul 18, 2012 @ 10:42 AM
Posted by Richard Sandoval, Special Contributor

Nutrition

Cal/Serving: 1,189
Daily Value: 59%
Servings: 10

High-Fiber, Low-Carb

Fat	95g	146%
Saturated	8g	39%
Trans	0g	0%
Carbs	47g	16%
Fiber	6g	25%
Sugars	12g	0%
Protein	41g	82%
Cholesterol	151mg	50%
Sodium	1077mg	45%
Calcium	196mg	20%
Magnesium	91mg	23%
Potassium	1212mg	35%
Iron	5mg	29%
Zinc	2mg	11%
Vitamin A	1103IU	22%
Vitamin C	63mg	104%
Thiamin (B1)	0mg	28%
Riboflavin (B2)	0mg	16%
Niacin (B3)	14mg	71%
Vitamin B6	1mg	49%
Folic Acid (B9)	146µg	36%
Vitamin B12	1µg	19%
Vitamin D	0µg	0%
Vitamin E	17mg	83%
Vitamin K	167µg	209%
Fatty acids, total monounsaturated	59g	0%
Fatty acids, total polyunsaturated	26g	0%

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Richard Sandoval

Featured at this year's Food & Wine Class in Aspen, this mahimahi recipe will impress a crowd and is incredibly easy to make. A chipotle rouille is easily whipped together in a blender and will have everyone thinking you're as good as the pro's.

INGREDIENTS

For the chipotle rouille:

5 ounces chipotle in adobo
4 cups canola oil
1 egg yolk
1/4 cup fresh lime juice
2 ounces honey
2 ounces water
Salt, to taste

For the tacos:

4 pounds fresh mahimahi fillets
2 tablespoons minced garlic
1 tablespoon olive oil
12 medium flour tortillas
1 head napa cabbage, shredded
Chipotle rouille, to taste
3 tomatoes, diced
4 limes, cut into wedges
1/4 cup chopped cilantro

DIRECTIONS

For the chipotle rouille:

Place the egg yolk in a blender and blend until fluffy. Add lime juice slowly with blender still running. Whisk chipotle and oil together, then add to blender while running. Add honey and blend to combine. Add salt to taste. If consistency seems too thick, add water or more lime juice to adjust. Makes 1 quart.

For the tacos:

Combine the garlic and olive oil and rub over fish fillets. Allow to sit in fridge for 30 minutes. Combine cabbage with enough chipotle rouille to coat lightly and toss. Grill mahimahi to desired doneness. Slice into strips and plate with chopped tomatoes and lime wedges. Warm tortillas briefly on grill. Fill each tortilla with fish and tomatoes, top with slaw, and finish with cilantro.