Fresh Summer Mahi Mahi Fajita
Nothing reminds me of warm summer nights than being on the West Coast of Florida. Traditionally, my husband and I like to spend a few days in Sarasota, enjoying the white sandy beaches and tremendous sunsets. We rent the cutest little villa on the coastal waterway enjoying the sights and sounds of a quaint little island resort. One of our favorite things to do after a day on the beach is to settle in for the evening with a light, airy fish dinner and great conversation, all while sitting on the deck of our beautiful villa. It was a great way for us to connect and share valuable time together. While we both love the smooth light flavor of Mahi, one of our favorite things to do is to combine it with a burst of herbal flavors and red pepper sauce in a wonderful tasting fajita shell. It’s the perfect combination to the ending of a relaxing day.
Mahi Mahi Fajita and Red Pepper Sauce
4 Fresh Mahi Mahi steaks
1 Tbls. Fresh Basil
1 Tbls. Fresh Rosemary
1 Tbls. Ground Thyme
2 Tbls. Olive Oil
3 bulbs fresh chopped garlic
1 tablespoon white wine
1 tablespoon of lemon juice
1 whole green pepper
Soft Fajita Shells
Cut and set aside for toppingsFresh Cherry or Grape Tomato cut in half
Grated Cheddar Cheese
Serve in pretty summer time bowls with serving spoons
EASY Red Pepper Sauce:
1 8 ounce jar roasted red peppers
1/4 cup of Mayonnaise
1/4 teaspoon Boars Head Red Pepper Sauce (depending how hot you like it)
1 bulb shredded Garlic
1 parsley sprig
Saute the garlic, fresh basil, rosemary and thyme with a dash of salt and pepper in olive oil on medium heat until soft, add green pepper and onion to the mix and cook until tender. Remove green pepper and onion to a bowl. Add mahi steaks to the olive oil and herb mixture cooking on medium heat until mahi steaks are white, flaky and tender. Let the steaks sauté in the juices on low for an extra five minutes with a slightly ajar pot lid to cover. Once steaks have been saturated in flavor, remove steaks but take the heat up to a very high temperature and add to the pan a tablespoon of white wine and lemon juice. The alcohol will cook out and mix into the oil and herb mixture so nicely for an incredible taste. Take the heat back down to low, Add the steaks back into the pan and coat with liquid.
In the meantime, prepare easy red pepper sauce and tomatoes, cheese, lettuce. Spoon Mahi mixture into fajita shell, top with tomatoes, cheese, lettuce and top it off with the red pepper sauce. Very easy and extremely delicious!