More Louisiana Seafood!

Hi everybody, This past week we cooked a crawfish bisque and some mahi mahi tacos. They were both great. We shared the crawfish bisque with family and friends and they really enjoyed it. I helped with the roux and stuffed the heads. We got ideas from chef John Folse's cook book "Hooks, Lies & Alibis".

The mahi mahi tacos were awesome. They were finished with a citrus vinaigrette slaw and lemon wedges to squeeze on top. Here is the recipe and some pictures!!!!!

Mahi Mahi Tacos
serves 6

2lbs of fresh mahi mahi
soy sauce
salt, pepper, cumin, and Tony's
canola oil
Tbsp of butter
1 bag of coleslaw

vinaigrette
1Tbsp lime juice
1Tbsp orange juice
1Tbsp rice wine vinegar
1/4 cup chopped cilantro
1/4 cup canola oil

tortillas
guacamole
pico de gallo

About 1 hour before cooking, brush fish with soy sauce and refrigerate. Mix vinaigrette together by whisking ingredients together and drizzling in canola oil slowly. Toss together with a bag of slaw and set aside.

Heat oil in saute pan. Take fish out and season with salt, pepper, cumin, and Tony's. Put butter in pan then sear fish on both sides and put on side to rest. My dad also sauteed onions.

Heat tortillas, break fish apart and serve with slaw, guacamole and pico de gallo. Enjoy!