Bourbon-Glazed Mahi Mahi Fish Tacos
Ingredients
2oz Jefferson Bourbon
12oz Fresh Mahi Mahi or Fish of your Choice-Cut into long 1 inch wide fingers
Salt and Pepper to Taste
4-6” Flour Tortilla Shells
4 oz Pico De Gallo
4oz Lettuce
2oz Butter-Un Salted
Chipotle Aioli Sauce-Recipe to Follow
Yield: 2 Servings
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ease of Preparation: Beginner
Season both sides of fish with salt and pepper and place on pre-heated grill. Grill fish for 1 & ½ minutes each side or until cooked thoroughly. Remove fish from grill. Pre-Heat a medium sauté pan over medium-high heat and add the Jefferson Bourbon. When the flames subside, meaning the alcohol is cooked off, add butter to the pan and then add the fish to the butter and bourbon mixture, coating the fish completely, then quickly remove fish from pan. Lightly grill the tortilla shells until warm. Place warm tortilla shells on plate and fill with 2 fish fingers, 1 oz lettuce, 1 oz Pico de Gallo and drizzle with Chipolte Aioli. Repeat the same for each taco and serve.
Chipolte Aioli (make ahead)
12 oz Mayonnaise
1/2oz Garlic Powder
1oz Lime Juice
Salt and Pepper to Taste
1 Jar Chipolte Peppers in Adobo Sauce (1oz needed)
Mix all Ingredients together until smooth
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Recipe Author Chef Luigi Maestri is the Executive Chef at the Pilot House Restaurant in Key Largo.