Chile-rubbed mahi-mahi, salsa verde, and warm tortillas.
One meal should feel like the reason you went shopping. In September, it's firm local fish painted with roasted chile and charred in a hot pan — the way it's done down the Baja coast.
Use
- 1½ lbs mahi-mahi fillets
- 1 roasted, peeled poblano
- 2 garlic cloves
- 2 limes
- Olive oil and salt
- Salsa verde
- Corn tortillas
- Cilantro
- Escabeche, for the table
- 1 apple, for a quick slaw
Everything here is on the shopping list. The leftover fish is tomorrow's tacos or rice bowl.
Do
Blend the roasted poblano with the garlic, the juice of one lime, two tablespoons of olive oil, and a good pinch of salt into a thick paste. Pat the fish dry, coat it all over with the paste, and leave it fifteen minutes. Heat a heavy skillet over medium-high with a film of oil until it shimmers. Lay the fish in and don't move it for three or four minutes, until the paste chars and the fish releases; flip and cook two or three minutes more, until it's opaque all the way through. Shred the apple and toss it with lime, salt, and cilantro. Warm the tortillas in a dry pan. Flake the fish into the tortillas at the table with salsa verde, the apple slaw, escabeche, and more lime.