- 1 1/2 pounds fresh mahi-mahi, bloodline removed, cut into strips
- 3/4 cup extra-virgin olive oil
- 2 tablespoons toasted coriander seeds,ground
- 2 teaspoons toasted cumin seed, ground
- 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
- 1 cup fresh cilantro leaves, chopped
- 1/2 cup fresh parsley leaves, chopped
- 1 cup finely diced yellow onions
- 2 cloves garlic, minced
- 2 serrano peppers, seeded and minced
- 1 14.5-ounce can seasoned black beans
- 6 to 8 hard taco shells, homemade or store-bought
- 1 cup pico de gallo, homemade or store-bought
- Lime wedges, for serving
Place the fish in a bowl and toss with 1/4 cup olive oil, the coriander, cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup cilantro and 1/4 cup parsley.
In a medium sauce pan over medium heat, heat 1/4 cup olive oil, when hot saute the onions, garlic and serranos until soft, about 5 minutes. Add the black beans, including their liquid, and bring to a simmer for 2 or 3 minutes. Remove from the heat and pour into a food processor and pulse until fairly smooth. Add the remaining parsley and cilantro, pulse, and place in a bowl.
Add the remaining oil to a saute pan over high heat and saute the marinated fish strips until opaque. Season with salt and pepper. Place a few spoonfuls of the black bean puree in the bottom crease of the shells, then add about 1 1/2 ounces of the cooked fish and 3 teaspoons pico de gallo to each shell. Serve with a lime wedge.
Yield: 6 to 8 tacos
Recipe courtesy Chef Cindy Hutson and Chef Sara Mair, Ortanique on the Mile, Coral Gables, Florida