Grilled Mahi Tacos with Asian Slaw and Pineapple Pico De Gallo

Grilled Mahi Tacos with Asian Slaw and Pineapple Pico De Gallo

Chef Harry Lee

*See the “Message from the Chef” below the recipe

Email:  cheflee0713@gmail.com

Asian Slaw Dressing

  • 1 3” Piece of Ginger (Peeled and grated fine)
  • ½ Cup Rice Wine Vinegar
  • 1 Tablespoon Soy Sauce
  • 1 Lime Juiced
  • 2 Tablespoons Sesame Oil
  • 2 Tablespoons Brown Sugar
  • 1 Tablespoon Spicy Mustard
  • ½ Teaspoon Fresh Ground Black Pepper

Combine all ingredients in food processor, blender or bowl and mix well.

Asian Slaw

  • 1 Head Napa Cabbage, Thin Sliced
  • 2 Parsnips Peeled and Shredded
  • 3 Green Onions Thin Sliced (White and Green Part)
  • 2 Tablespoons Cilantro Minced
  • ¼ Cup Thin Sliced Red Cabbage

Place all items in bowl and add dressing and mix well.

Pineapple Pico de Gallo

  • 1 large pineapple (Peeled, cored and small diced)
  • 2 medium tomatoes (Small Diced)
  • Juice of 3 limes (about 1/3 cup)
  • ¼ cup olive oil
  • ¼ cup finely chopped red onion
  • 1 bunch chopped fresh cilantro
  • 2 Serrano Peppers (Minced)
  • 2 Tablespoons Brown Sugar
  • 1 teaspoon Kosher Salt

Combine all ingredient and toss to mix well.  Set Aside

Seasoning for Fish

  • 1 tablespoon paprika
  • 2 tablespoons minced garlic
  • 2 teaspoon granulated onion
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • Juice from 3 Limes
  • 4 tablespoons olive oil
  • 4 4oz Mahi Mahi Filets

Combine all ingredients and whisk together.  Lightly toss filets in seasoning and set aside.  I recommend grilling on the charcoal grill outside, you can however cook it inside on the stove.  Warm 8 corn tortillas and place ½ piece of mahi, dress with asian slaw and garnish with pineapple pico de gallo.

Message from the Chef:

Chef…Cook; What Is The Difference?
–Chef Harry Lee
I have been asked on several occasions the same question. What is the difference between a chef and a cook.  My easiest explanation is a chef is a leader and manager. He or she has usually either went for formal training in culinary arts or worked their way up through the kitchen. Just because you hold a degree from a culinary school doesn’t mean that you are a chef either. In my time in the industry, I have seen so many that are in culinary school; however, work in an industry that has absolutely nothing to do with cooking.

A chef is hungry to learn and grow to make their craft better. A chef is always studying the newest and hottest things going on in the industry. A chef is the one creating the menu and leading in the kitchen. The cook is the one following the direction and producing in the kitchen. A chef creates the recipe; a cook follows the recipe. I have seen many people that call themselves a chef simply because they hold a culinary degree. Every person that reads this article and has actually worked professionally in a kitchen just shook their heads at that statement. I have learned more in my career from people that have never been to a culinary school than I did at any moment pursuing my degree. There are an astounding number of great chefs that have never been to a formal culinary school; however, started at the bottom, worked their way up and earned the title of chef. I assure you there are many cooks out there that could outcook the culinary school graduate straight out of school with their eyes closed. It takes time and dedication to earn the title of chef.

Email:  cheflee0713@gmail.com

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