GRILLED MAHI MAHI AND MANGO JICAMA SLAW WITH CHIPOTLE TABASCO® & KEY LIME VINAIGRETTE

Chipotle TABASCO® & Key Lime Vinaigrette

Ingredients Weight Measure
Garlic 4 ea.
Shallots 2 ea.
Pickled ginger 1 oz.
Cilantro 1 bunch
Parsley 1 bunch
Key limes 16 ea.
TABASCO® brand Chipotle Pepper Sauce 4 oz.
Dijon mustard 1 oz.
Honey 1 oz.
Olive oil 16 oz.
Salt and pepper to taste

Mango Jicama Slaw

Ingredients Weight Measure
Mangoes 6 ea.
Jicamas 2 ea.
Red onions 2 ea.
Carrots 2 ea.
Red peppers 2 ea.

Grilled Mahi Mahi

Ingredients Weight Measure
Mahi Mahi fillet, 3 oz. 20 ea.
Salt and pepper to taste
Key lime juice 2 oz.
TABASCO® brand Original Red Sauce 1 oz.
Olive oil 2 oz.

Method

  1. For the Chipotle TABASCO® & Key Lime Vinaigrette, chop garlic, shallots, and pickled ginger. Chiffonade the cilantro and parsley. Zest and juice the key limes. Combine all ingredients, except olive oil. Whisk together; slowly drizzle in the olive oil to emulsify. Season with salt and pepper to taste.
  2. For the Mango Jicama Slaw, peel and julienne mangoes, jicamas, red onions, carrots and red peppers. Place all ingredients in a large bowl. Mix with Chipotle TABASCO® & Key Lime Vinaigrette. Allow to marinate for 20 minutes.
  3. For the Grilled Mahi Mahi, season fillets with salt and pepper. Add key lime juice, TABASCO® Original Red Sauce and olive oil. Marinate for 15 minutes.
  4. Grill mahi mahi in a very hot grill pan. Cook for 4-5 minutes on each side, turning halfway through. Place fish on top of the slaw and serve.

Yield: 20 servings