Melon Mojito Fish Tacos
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
2 barramundi filets, about 6oz each (or other firm white fish, such as magi)
1 clove of garlic, minced
2 tablespoons light rum
2 tablespoons lime juice
2 teaspoons lime zest
2 tablespoons chopped fresh mint
1/2 teaspoon ground cumin
1/8 teaspoon kosher salt
freshly ground black pepper
Honeydew Mojito Salsa:
1 cup finely chopped honeydew melon (150gm)
1/4 cup finely chopped red onion
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1 serrano chile, seeded and minced
2 tablespoons lime juice
1 tablespoon light rum
1 teaspoon coconut sugar
1/8 teaspoon salt
Remaining Ingredients:
6 corn tortillas
1 1/2 cups chopped red cabbage (1/4th of a large cabbage)
Instructions:
Place fish on in a small baking dish. Whisk together garlic, rum, lime juice, lime zest, mint, cumin, salt and pepper. Pour evenly over fish, spooning the herbs and garlic on top of the fish. Set aside and let marinate 10-20 minutes.
Meanwhile, prepare salsa by combining all ingredients in a medium bowl and stirring together.
Preheat grill to medium-high. Spray grates with cooking spray.
Place fish on grill and cook for 10-12 minutes, covered, turning once. Fish is done with it flakes easily and is opaque in the center. Remove from grill and wrap with foil to keep warm.
Place tortillas on the grill and cook for about 60 seconds per side, until browned and slightly crisp.
Slice fish into pieces and divide among the warm tortillas. Top with cabbage and salsa.
From carascravings.com