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




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



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



1 Cup Fresh Lime Juice

2 Cups Blended Olive Oil

3 tsp. Salt and Pepper

½ tsp. Cayenne

2 Tbl. Honey



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



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


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



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



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) 




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



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

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


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



*Steak Marinade



4 Cups Soy Sauce

4 Cups Pineapple Juice

4 oz. Small diced ginger

2 Cups Mirin

1 Cup Sesame Oil



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

*Soy Ginger Dressing



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



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.