Cooking Class Today

It always fun to interact with the guests and teach them a few things about the islands and cuisine.  I started these classes about a year ago now and love doing them, unfortunately they are few and far between.  I had a great couple from NY today join me, it is nice when you are working with people with alot of energy, it makes the classes much more enjoyable.  Every once and a while I get people who I have to force to interact and socialize, makes it a pain in the ass.  Anyways, we made Grilled Mahi Fish Taco's (recipe following) and Coconut Ceveche with Sour orange.  Everything Turned out Great!


Grilled Mahi Fish Tacos with Chipotle Crema and Pickled Red Onion
2ea 6oz Mahi Filet
4 ea 6 » Flour or Corn Tortilla Shells
1 cup Sour Cream
1 can Chipotle peppers in Adobo Sauce
1 ea Red Onion
½ cup Red Wine Vinegar
¼ cup Granulated Sugar
1 head Romaine lettuce


For Pickled Red Onion:
Peel the Red Onion and cut in half. Gently shave off slices keeping them very thin. In a sauce pan, heat up red wine vinegar and sugar until it comes to a simmer, dump over the red onion and let sit for 20 minutes. Strain out the pickling liquid and refrigerate the red onion.

For Chipotle Crema:
In small mixing bowl combine sour cream and 2 T of the Adobo sauce out of the can, reserving the peppers. Chop up 3 of the unused peppers and add to the mixture. Whisk until smooth, add lime juice to taste.

With grill on medium heat, season the Mahi filets with salt, pepper and oil. Cut the filets in half lengthwise making 4 pieces. Places on the grill until fully cooked or translucent in the center. On your cutting board slice the romaine leaves very thin and set aside Remove the filets and let rest to the side. Place tortilla shells on the grill to slightly blacken and heat up. Spread Crema evenly on all 4 shells and place one piece of Mahi on each. Garnish with lettuce and red onion. Fresh Pico De Gallo or Fruit Salsa is a great accompaniment to this dish.

Toasted Coconut Ceveche

6 oz                  Fresh Grouper Filet

¼                      Red Bell pepper Small Dice

¼ ea                 Green Bell pepper Small Dice

1/8 ea  Red Onion Minced

2 ea                 Fresh Limes for Juicing

¼ Cup              Sweetened Coconut Flakes

3 Tbsp Cream of Coconut

2 Tbsp Coconut Cream

Salt/ Pepper

Conchy Joes Hot Sauce

Method:

With your Grouper filet double check that all skin and bones are removed before trimming.  Slice the filet into 1/4 “ slices then dice the slices into ¼” cubes.  Place into a small bowl and squeeze the juice of 2 limes into them and give it a quick stir.

Preheat oven to 350 degrees.  Place the coconut on a small sheet pan and place in the oven for 4 minutes.  Remove the coconut and stir quickly then replace for another 2-4 minutes or until golden brown and crispy.

In a medium size bowl place all of the peppers and onions.  Add the Brined Grouper and a pinch of salt and pepper.  A teaspoon of Conchy Joes hot Sauce is plenty for a bit of a kick, or nothing if you prefer it not as spicy.

Serve in a small bowl or martini glass and enjoy!!