Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce

Ingredients

• 4 (8-ounce) mahi mahi fillets
• 2 tablespoons canola oil
• Salt and freshly ground black pepper

Directions

Citrus Vinaigrette, recipe follows

• 8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried

Red Cabbage Slaw, recipe follows

Tomato and Avocado Salsa, recipe follows

Pineapple hot sauce, store bought or recipe follows, for drizzling

Preheat grill.

Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.

Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.

Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.

Citrus Vinaigrette:

3/4 cup orange juice

1/4 cup lime juice

1 cup fresh basil leaves, chopped

1 cup fresh cilantro leaves

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 heaping tablespoon honey

1/2 cup canola oil

Combine all ingredients in a blender and blend for 1 minute.

Red Cabbage Slaw:

1/4 cup rice vinegar

1 tablespoon sugar

2 tablespoons canola oil

1/4 head red cabbage, finely shredded

1 large carrot, cut into fine julienne

1/4 cup chopped cilantro leaves

Salt and pepper

Combine all ingredients in a bowl. Season with salt and pepper, to taste.

Tomato and Avocado Salsa:

4 plum tomatoes, chopped

2 ripe Hass avocados, peeled, pitted and diced

1/2 small red onion, finely chopped

1 serrano chile, finely diced

1 to 2 limes, juiced

2 tablespoons canola oil

1 to 2 teaspoons honey

3 tablespoons chopped cilantro leaves

Salt and freshly ground black pepper

Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.

Charred Pineapple-Habanero Hot Sauce:

1 ripe pineapple, preferably Golden pineapple

2 tablespoons canola oil

1 large Spanish onion, coarsely chopped

1 container frozen pineapple puree, thawed

2 habanero chiles, chopped

1 cup rice wine vinegar

Salt and pepper

Honey

Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.

Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.