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Category: |
Category: |
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Bronzing Seasoning |
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Ingredients: |
Ingredients: 3 tablespoons of ground cumin
2 tablespoon of ancho chili powder
2 tablespoon of smoked paprika
1 tablespoon of brown sugar
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of dried parsley
1 teaspoon of cayenne pepper (optional, for a spicier blend)
1/2 teaspoon of salt (to taste)
1/2 teaspoon of white pepper (to taste)
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Directions: |
Directions:In a bowl, whisk together the bronzed seasoning. Store in an airtight container. |
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Sear the Fish |
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Ingredients: |
Ingredients: 6 oz filets of mahi mahi
1/2 cup of bronzing seasoning
4 tablespoons of butter
4 tablespoons of olive oil
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Directions: |
Directions:1. The fish should be at room temperature before seasoning and cooking.
2. Lightly season the mahi mahi on all sides with the bronzed seasoning. Allow to marinate for 15-30 minutes for optimal flavor.
3. Over medium to medium-low heat, warm a stainless steel pan until the butter/oil is hot.
4. Cook the mahi mahi filets, one at a time, for 4-6 minutes per side, flipping once, until the fish is golden brown on each side and no longer translucent. Use a slim stainless or Teflon spatula to remove the fish from the pan without tearing the outer, spiced layer of the food away.
5. Sear the sides of the fish filet for 15-30 seconds each.
6. Remove from the pan.
Note: Bronzing is a technique similar to blackening. Bronzing is doe at a lower temperature than blackening. It creates a crispy, flavorful barrier around the fish being bronzed and allows for a moist, tender interior. Bronzing produces less smoke when cooking.
Flavor suggestion: If you prefer a blackened fish, generously coat the mahi mahi on all sides with the seasoning. Over medium-high to high heat, warm a stainless steel pan until the butter/oil is glistening and the pan is very hot. Cook for 2-4 minutes per side, flipping once, until the fish is blackened on each side and flaky. Remove from the pan. |
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Homemade Corn Tortillas |
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Ingredients: |
Ingredients: 3 cups of masa harina (pulverized cornmeal)
2 tablespoons of garlic powder
2 tablespoons of onion powder
1/2 teaspoon of salt
6 tablespoons of butter (melted)
2 cups of hot water (more as needed)
Additional flour for kneading
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Directions: |
Directions:1. Combine the cornmeal, salt, garlic powder, and onion powder in a bowl.
2. Stir in the melted butter.
3. Slowly add the hot water while mixing with a wooden spoon until the dough comes together into a ball.
4. Turn the dough out onto a lightly floured surface.
5. Knead for 3-5 minutes, until it is smooth and elastic.
6. Wrap in plastic and rest at room temperature for at 45-60 minutes or up to a few hours.
7. Break off pieces of the dough into equal parts (about 25-30 for tacos, 12-15 for burritos).
8. Lightly flour each piece of dough. Put a piece of dough between 2 sheets of plastic wrap. Press in a tortilla press or roll them out or press them with your hands to a diameter of about 6 inches for tacos or 12 inches for burritos/quesadillas. Begin to cook the tortillas as you finish pressing or rolling them.
9. In a large cast iron skillet, over medium-high heat, warm until hot for 15-20 minutes.
10. Cook the tortillas, a few at a time, for 1-2 minutes until brown spots appear on the bottom. Flip and continue to cook for 1-2 minutes until brown spots appear on the bottom.
11. Wrap the cooked tortillas in a towel to keep them warm. Serve immediately.
12. Store tightly wrapped in the fridge for up to 5 days. Warm by wrapping in a moist paper towel and placing in the microwave for 15-30 seconds.
Masa harina is ground more finely than cornmeal. If you can only find cornmeal, put it through a grinder to ensure it is finely ground. |
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Baja Sauce |
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Ingredients: |
Ingredients: 2 red bell peppers (or roasted red peppers)
1-2 small jalapeņos
2.5 cups of mayonnaise or light mayonnaise
4-6 tablespoons of Parmesan cheese (freshly grated)
1 large lime (juiced)
1 tablespoon of course ground mustard (OR 1 teaspoon of mustard powder)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of chili powder
1 teaspoon of smoked paprika
1 teaspoon of oregano
Salt and pepper to taste
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Directions: |
Directions:1. Remove the stems and seeds from red bell peppers and jalapeņos.
2. Chop the peppers into large pieces.
3. Transfer the chopped peppers to a blender.
4. Add the mayonnaise, Parmesan cheese, lime juice, course ground mustard (OR mustard powder), garlic powder, onion powder, chili powder, smoked paprika, and oregano. Salt and pepper to taste.
5. Puree the ingredients for 2-3 minutes, until smooth. Use a spatula to scrape down the sides of the blender and puree again for 2-3 minutes.
Store the baja fish sauce in an airtight container in the fridge for up to 5 days. This sauce does not freeze well. |
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Mango Salsa |
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Ingredients: |
Ingredients: 3-4 large mango (peeled, seeded, diced)
1-2 fresh pineapples (peeled, cored, diced)
3-4 avocados (peeled, pitted, diced)
1 small red onion (diced)
1-2 jalapeņos (minced, more or less to taste)
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Directions: |
Directions:Gently combine the mango, pineapple, avocado, red onion, and jalapeņo in a bowl. |
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Ginger-Lime Dressing |
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Ingredients: |
Ingredients: 1.25 cup of plain greek yogurt
1/4 cup of lime juice
3-4 teaspoons of fresh ginger (minced)
1 teaspoon of ground cumin
1 teaspoon of cayenne pepper
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Directions: |
Directions:Whisk together the plain greek yogurt, lime juice, ginger, cumin, and cayenne pepper. |
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Avocado & Serrano Pepper Sauce |
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Ingredients: |
Ingredients: 1 cup of sour cream
1/2 cup of water or milk
3-4 ripe avocados (peeled, pitted, diced)
4 tablespoons of fresh lime juice
1 teaspoon of lime zest (no pith)
1/2 - 1 serrano pepper (seeded)
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Directions: |
Directions:1. Add sour cream, water (or milk), avocados, lime juice, lime zest, and serrano pepper into a blender.
2. Process until smooth.
3. Add more water or milk as needed to achieve desired consistency.
4. Transfer to a small bowl and refrigerate for 30-60 minutes before serving. |
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Sweet Crispy Coleslaw |
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Ingredients: |
Ingredients: 5-6 cups of pre-bagged, pre-shredded coleslaw mix
1 cup plain greek yogurt
1/4 cup of white wine vinegar
2 tablespoons of brown sugar
1 teaspoon of salt
1 teaspoon of black pepper
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Directions: |
Directions:Combine coleslaw mix, greek yogurt, white wine vinegar, and brown sugar. Mix until ingredients are well incorporated. Salt and pepper to taste.
Flavor suggestion: Substitute mayonnaise or light mayonnaise if prefer instead of greek yogurt. Half mayo and half greek yogurt is also a great flavor combination. |
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Guacamole |
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Ingredients: |
Ingredients: 1 cup of fresh lime juice
1 cup of red onion (diced)
1 teaspoon of salt
10-12 ripe avocados (peeled, pitted, diced)
1 teaspoon of garlic powder
1 teaspoon of lime zest (no pith)
1.5 cup of tomatoes (diced)
1 bunch of cilantro (optional)
Tortilla chips and fresh veggies for serving
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Directions: |
Directions:1. In a bowl, combine the lime juice, onion and salt. Allow to sit at room temperature for 15-20 minutes.
2. Add the avocado, garlic powder, and lime zest to the bowl.
3. With a fork or potato masher, mash the avocados until the consistency that you like is reached.
4. Right before serving, add the tomatoes and cilantro. Stir together until well combined.
5. Serve with tortilla chips and fresh veggies for dipping. |
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Black Bean Soup with Lime |
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Ingredients: |
Ingredients: 4 cups of cooked black beans (30 oz can undrained)
1 white onion (diced)
1 can of fire-roasted tomatoes
1-2 serrano or chipotle peppers (minced)
2 teaspoons of ground cumin
1 teaspoon of garlic powder
1 teaspoon of salt (to taste)
Lime juice (adjust to taste)
Sour cream and tortilla strip salad topper for serving
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Directions: |
Directions:1. In a sauce pot, add the cooked black beans, diced onions, fire-roasted tomatoes, minced serrano or chipotle pepper, cumin and garlic powder.
2. Over medium-high heat, covered, bring to a simmer for 10-15 minutes.
3. Turn the heat to medium-low and continue to gently cook for 20-25 minutes, until the onions and peppers have softened.
4. Add the desired amount of lime juice. Taste and adjust as needed using salt and lime juice.
5. Serve warm, with a dollop of sour cream and a lime wedge. |
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This recipe for Regina's Bronzed Fish Tacos with Homemade Tortillas is from