Daily Special: Mahi Mahi Tacos and Thai Steak Salad from The Rusty Bucket

Mahi Mahi Tacos

Yields two servings (6 Tacos)

 

 

Ingredients:

10 oz. Slaw Mix (Shredded Cabbage, Red Cabbage and Carrots)

2 oz. Lime Vinaigrette*

12 oz. Mahi Filets (2 oz. Strips)

1 Tbl. Cajun Seasoning

6 Flour Tortillas

½ oz. Sour Cream Drizzle

18 Cilantro Sprigs

7 oz. Yellow Rice*

3 oz. Braised Black Beans*

1/3 Lime Wedge

 

Directions:

Heat oil in steel skillet until slightly smoking. Dredge fish in blackening spice on 2 sides. Sear fish in oil until crisp and blackened. Flip to other seasoned side and continue cooking for two minutes. Heat tortillas for thirty seconds. Build in the following order:


Place slaw in the middle of the tortilla. Place fish on the slaw. Carefully fold and line up on platter using small dish of rice and beans to support. Use frill pick to hold outside of taco in place. Drizzle with sour cream drizzle. Garnish with cilantro. Place lime wedge across middle taco.  

 

 

*Fresh Lime Vinaigrette

 

Ingredients:

1 Cup Fresh Lime Juice

2 Cups Blended Olive Oil

3 tsp. Salt and Pepper

½ tsp. Cayenne

2 Tbl. Honey

 

Directions:

Mix all Ingredients and stir. Place in cooler until ready to use. When ready to use, stir very well before adding to slaw mixture.

 

 

*Braised Black Beans

 

Ingredients:

¼ Cups Blended Oil

2 Cans Black Beans

2 Cups Diced Yellow Onions

½ Cup Garlic Puree

2 tsp. Diced Oregano

4 tsp. Cumin

1 Tbl. Chicken Base

8 Cups Water

 

Directions:
Open beans, drain and rinse with cold water until water runs clear. Let set until dripped dry. Heat oil in pan over medium heat. Add onions and garlic and cook until translucent and tender. Add spices, black beans, water and chicken base. Stirring frequently, continue to cook over medium heat until beans start to thicken 1-1 ½ hours. When beans are thickened, please in steam and keep covered so beans do no dry out. As beans set, you will need to add small amounts of water to rehydrate them being careful not to add too much liquid.

 

 

*Yellow Rice

 

Ingredients:

½ Cup Diced Onions

½ Cup Diced Green Pepper

1 tsp. Garlic Puree

4 oz. Seeded and diced Roma Tomatoes

2 Cups Water

1 Goya Rice Package

½ tsp. Cayenne

½ tsp. Salt and Pepper

 

Directions:

Sweat onion, garlic and pepper until translucent. Add water and bring to boil. Add rice and seasoning and bring to boil. Add tomato, bring back to boil and pour into 2” pan. Cover with saran wrap then foil. Bake covered for 25 minutes in 350 degree oven until all liquid has been absorbed and rice is tender. Remove from oven and stir well before placing in fridge to cool. Once cool, stir to fluff rice. 

 

 

 

 

 

 

 

 

 

 

 

Thai Steak Salad
Yields two servings (2 Salads) 

 

 

Ingredients:

12 oz. Marinated Tenderloins*

10 oz. House Lettuce Mix

8 oz. Soy Ginger Dressing* 

6 oz. Tuna Veg*

20 pieces Pineapple

4 oz. Udon Noodles

2 oz. Candied Peanuts

2 Tsp. Toasted Sesame Seeds

16 Leaves Cilantro

 

Directions:

Sear steak in very hot sauté pan and cook to desired temperature. Then set on a cutting board to rest until you are ready to cut it. In a mixing bowl, place house mix, tuna veg, pineapple, udon noodles and dressing. Toss to make sure the dressing is mixed well and placed in a room temperature pasta bowl, making sure to pile high in the center of the bowl and top with peanuts. Cut steak against the grain on the bias and top the salad. Garnish with sesame seeds and cilantro.

 

 

* Tuna Veg


Ingredients:
2 ¼ cups Carrots, Matchstick

2 ¼ cups Cucumber, Julienne

1 ½ cups Red Pepper, Julienne

1/3 cup Red Onion, Julienne

4 cups Bean Sprouts, Crisp

3 oz. Cilantro, Julienne

3 each Green Onion, Bias cut

3 T. Sesame Seeds


Directions:

Slice all vegetables and mix ingredients together. Refrigerate until ready for use.

 

 

*Steak Marinade

 

Ingredients:

4 Cups Soy Sauce

4 Cups Pineapple Juice

4 oz. Small diced ginger

2 Cups Mirin

1 Cup Sesame Oil

 

Directions:

Dice the ginger very small and combine with the rest of the ingredients into a mixing bowl. Mix well.

*Soy Ginger Dressing

 

Ingredients:

1 oz. Garlic Cloves

2 oz. Ginger

1 Cup Soy Sauce

1 ½ Cups Brown Sugar

6 oz. Sesame Oil

6 oz. Rice Wine Vinegar

¾ Cup Olive Oil Blend

1 tsp. Crushed Red Pepper

1 oz. Fresh Lime Juice

1 Tbl. Mint Chopped

 

Directions:

Add everything into the blender, except the oil. Turn the blender on and slowly ad the oil to emulsify. Repeat this process until you have made the amount of dressing you will need. Whisk in mint at the end.
 

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