Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains by Tieghan Gerard

Author:Tieghan Gerard
Language: eng
Format: epub
Publisher: Clarkson Potter
Published: 2017-09-12T04:00:00+00:00

1 tablespoon light brown sugar

1 tablespoon paprika

½ teaspoon cayenne

½ teaspoon garlic powder

½ teaspoon dried thyme

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

1½ pounds mahimahi

Extra-virgin olive oil

1 (8-ounce) package cream cheese, at room temperature

8 corn or flour tortillas, warmed

Mango Salsa (this page; see Note)

Chopped fresh cilantro, for serving

Lime wedges, for serving

Heat a grill to high or a grill pan over high.

In a small bowl, combine the brown sugar, paprika, cayenne, garlic powder, thyme, salt, and pepper. Season the fish generously with the spice mix and then rub with olive oil to coat.

Grill the fish for about 4 minutes per side, or until cooked through. Remove and let cool for 1 to 2 minutes. Using a fork, flake the fish into pieces.

To assemble the tacos, spread some of the cream cheese on a warmed tortilla. Add some flaked fish and top with salsa. Garnish with fresh cilantro and serve with lime wedges alongside.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.