What do you say when everything just falls in place just right, exactly as you imagined it? Now every baker/cook knows exactly what I am talking about. I had this idea, rolling around in my head for a while. Some flavours I wanted to play with. I have already done a bit of experimenting with “heat”in AIP and with creating spicey, without the nightshades that usually give the zing. One of my favourite spice combos is the blackening spice. Mmm I just love what it does to fish, chicken, steak. But…that requires several types of peppers and obviously that is a no go.
I absolutely love cinnamon. Not only is it just plain tasty, but cinnamon is very good for your body too. It lowers blood sugar, has anti fungal/antibacterial/antiviral properties, and is overall anti inflammatory. Combine that with healing warmth for your digestive system of ginger, and I figured it was a winning combination. Boy was I right. Add the smoked sea salt (as most cajun spice mixes use a smoked paprika), thyme, garlic, anti inflammatory turmeric, and a small amount of sugar and your house will smell divine. This spice blend is salty in the end, but I feel goes well with the sweetness of the fruit and plantain tortillas.
This recipe does involve some elbow grease, but trust me, it is worth every second you spend in the kitchen.
Notes: I use a pre-prepared broccoli slaw, but making a traditional cabbage slaw would work here as well. The plantain tortilla recipe an be found at Fresh Tart . I make them in 4 inch rounds and a bit thicker, usually get about 10. It is my absolute favourite tortilla recipe and the easiest to prepare. For the broccoli slaw, I usually saute lightly just to soften before serving as the broccoli is a bit tougher than cabbage. Be careful when using the turmeric, it will stain dishes, your counter and hands easily. If you don’t have herbamare, just use more sea salt. Wash everything right away. I buy my mahi mahi filets frozen from Costco. They come pre-portioned, about 7 in a bag. For being frozen, their flavour and use is always amazing.
- 4 mahi mahi filets
- 2 tbsp coconut oil
- broccoli slaw
- 1 lime
- ½ c chopped cilantro
- 1 c fresh, chopped pineapple
- 1 avocado
- 1 mango
- 1 c blackberries
- pinch of sea salt
- 1 tsp cinnamon
- ½ tsp thyme
- ½ tsp turmeric
- ½ tsp smoked sea salt
- ½ tsp herbamare
- ½ tsp ground garlic
- 1 tsp coconut sugar
- 1 tsp ginger
- Prepare tortillas first as directed. see notes.
- While these are baking, prep salsa. Chop pineapple, mango, avocado and blackberries into mini bite sized pieces.
- Add fruit to medium mixing bowl.
- Add chopped cilantro.
- zest lime over fruit and then cut lime in half and squeeze in juice.
- Sprinkle a pinch of sea salt over and mix well.
- While this sits, heat coconut oil in large frying pan.
- Mix spices in bowl and spread over a plate.
- Dredge each side of the mahi mahi in spices and then fry in the oil.
- Each side should take a couple minutes. Cook until outside of fish "blackens" and mahi mahi flakes.
- To serve, top each tortilla with a tbsp of slaw, a couple pieces of fish, and a tbsp of salsa.
*This post was shared on AIP Roundtable at Phonix Helix