Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Sunday, September 7, 2014

Grilled Fish Tacos with Red Onion-Mango Slaw

The key to these light, great-tasting tacos is simplicity and freshness. Simple pan-grilled mahi-mahi and a fresh vegetable and fruit slaw are all you need to create a fast, flavorful dinner that both grownups and kids will enjoy.

Mahi-mahi steaks—sometimes sold as 5-oz “portions”—are great for grilling because they’re thick and hearty enough to stand up to high heat without much oil. And they're just the right size to chunk into bite-sized pieces for serving. Grilling gives the fish a pleasant, smoky flavor that complements the sweet and tangy slaw. (Save any leftover slaw for a tasty side dish with grilled chicken or pork chops.)

I like to serve warm, soft tortillas to make the tacos—and adding a quick, smoky char on a gas burner gives bonus taste. If you have a gas range, place each tortilla directly on a burner until lightly charred, about 10 seconds per side. If you don’t have a gas range, wrap them in aluminum foil and warm them in a low oven.

Char on a gas burner

Makes 8 tacos


For the Slaw
  • 3 tbsp malt vinegar
  • 2 tbsp cider vinegar
  • 1 tbsp white sugar
  • 1 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • 3 cups thinly sliced cabbage
  • 1-1/2 cups thinly sliced peeled mango (from 2 medium mangos)
  • 3/4 cup very thinly, vertically sliced red onion
  • 1 small jalapeno, finely chopped

Prepared Slaw Ingrdients
For the Fish
  • 1 tbsp olive oil, plus more for grilling
  • 2 tsp fresh lemon juice
  • 1/2 tsp chile powder
  • sea salt
  • freshly ground black pepper
  • 3 5-oz mahi-mahi steaks, 1 inch thick (or about 1 lb total other meaty fish steaks)
  • 8 6-inch soft flour or corn tortillas, lightly charred over a gas burner or warmed in an oven

Mahi-Mahi Steaks

For the Slaw
  1. Whisk both vinegars, sugar, and olive oil in a small bowl. Season with salt and pepper.
  2. Combine the remaining ingredients in another bowl. Add the dressing and toss to coat. Cover and refrigerate 30 minutes.

Slaw Ready for Dressing 
Red Onion-Mango Slaw
For the Fish
  1. Combine the olive oil, lemon juice, and chile powder in a small bowl and season with salt and pepper. Rub the mixture all over the fish and let stand 10 minutes.
  2. Heat a grill pan over medium-high heat and brush with olive oil. Add the fish and grill 4-5 minutes, until the bottom is lightly charred. Turn and grill about 3 minutes longer, until just cooked through.
  3. Transfer the fish to a cutting board and use a fork to break into bite-sized chunks. Place in a serving bowl.

Fish Beginning to Grill
Grilled Fish 
Chunk with a Fork
Serve the grilled fish with slaw and tortillas and let your guests build their own tacos. 

Grilled Fish Tacos with Red Onion-Mango Slaw

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