With Labor Day approaching, I figured this week I would post some of my favorite recipes.  Some of these recipes were featured at Melissa’s Birthday Party a couple of weeks ago.  So in case you missed the party, don’t be upset, cook up these dishes and you will be there again.

Every May, Melissa and I go down to Mexico with Melissa’s parents.  They have a fractional in the Rivera Maya about 20 minutes south of Playa del Carmen.  It is a wonderful little area called Puerto Adventuras.  The big draw to this location is the fishing.  Almost every year we go fishing for Mahi-Mahi, the fish of the area.  We have caught our share and have enjoyed it when there.  The following recipe calls for Mahi-Mahi, but you can use any meaty, white, flaky fish.

First the marinade is a typical “Mojo” marinade.  Please be sure not to marinate this too long.  20 minuets is great, but no more than 30.  The following recipe is for about 4 pounds of Mahi-Mahi, which should be one whole filet.

Mojo Marinade:

• one head of garlic, minced
• 2 jalapeno’s, minced, (You could add more if you like it spicy)
• 2 large bunches of cilantro, grab two handfuls, chopped
• the juice of 6 limes
• the juice of 2 oranges
• 2 tablespoons of Ancho chili powder
• 1 cup of olive oil
• 1/4 cup of white vinegar
• Salt to taste
• Pepper, I put a lot in, coarsely ground

Let the fish sit in the marinade for 20 minuets.  You could use a Zip Lock Bag or a glass Pyrex.  Just make sure the fish covered and chilled.  You may have to turn the fish over half way through the marinate time if it is not totally covered in the marinade.  While the fish is marinating, pre heat your grill to medium high.

Remove the fish from the marinade after about 20 minutes, pat dry with a paper towel and place on grill.  Cook the fish for about 5 minutes on one side then another minuet on the other side.  This is a large fish so it may need a little longer to cook.  You don’t want this to overcook and become dry.  Remember the fish will continue to cook as it rests after you remove it from the grill.

After the fish rests for about 5 minutes, you can begin to flake the fish.  With two forks, begin to pull the fish in opposite directions.  You will see it begin to flake.  Place in a covered dish and wait to serve.

Hint: if you have overcooked your fish and it looks dry.  Make a quick butter & garlic sauce.  Mince 6 cloves of garlic, one stick of butter and 1/2 cup of oil and sauté on low heat till the butter and oil is blended.  Salt and pepper to taste.  You can also add a dash or two of ancho chili powder for some extra flavor.

Assemble your Taco:

• You will need some diced onions
• Diced tomatoes
• Mexican crema (Sour cream will be fine)
• Sliced green onions
• chopped cilantro leaves
• thin tomato salsa
• queso
• queso fresco
• your favorite hot sauce.

This is a fun dish that is great for a few or many.  Try it, you will like it.  When I cooked it, there was none left.

Wine Pairing:

I would recommend this wine with a few choices:

• Unoaked Chardonnay
• Dry Rose
• Sauvignon Blanc

I had all three with this dish to see what went best.  My favorite was a dry rose, perfect balance and wonderful acidity, but the unoaked Chardonnay was very nice with it too.