Cooking with Less Kilowatts: Mojito-Inspired Mahi Tacos and Salad

By Stacie Morgan, September 10, 2015, Recipes

Cooking with Less Kilowatts: Mojito-Inspired Mahi Tacos and SaladWelcome to Cooking with Less Kilowatts! There is nothing better than sitting down in the evening to enjoy a delicious home-cooked meal. But did you know that changing what you do in the kitchen can make an impact on your monthly electricity bill? Each week, I will help you find ways to cook using less energy while still getting a satisfying, flavorful meal. Trust me – I won’t just tell you to do everything in the microwave. I’ll help you cut down on your energy consumption.

Summer is over, the kids are back in school, and most of us are already feeling like they need another vacation. This fresh and delicious recipe will make you wish you were enjoying a mojito in the Caribbean and relaxing on the beach, and it can be served two ways – as a salad or in tacos.

The pan-seared fish (which I cut into smaller portions to reduce the amount of preparation time) is very flaky, moist, and flavorful, while the sauce cooks right in the pan with the fish to save cooking time and energy. The rest of the ingredients do not require any energy use!  Fresh cucumber and red onions sit in a citrus marinade with jalapeno slivers, fresh mint, and fresh cilantro.

Cooking with Less Kilowatts: Mojito-Inspired Mahi Tacos and SaladI also like to slice mango and avocado to complement the marinated veggies. If your mango and avocado aren’t quite ripened enough to your liking, just toss the slices in along with the cucumbers and red onions, as the citrus marinade will flavor them and prevent the avocado from browning.

Mojito-Inspired Mahi Tacos and Salad

Mahi Mahi Ingredients:

  • 1 lb. Mahi Mahi filet
  • 1 tbsp. Safflower oil
  • 2 tbsp. White rum
  • ¼ c. Fresh squeezed orange juice
  • ½  Lime, juice only
  • ½ tbsp. Butter
  • 1 tbsp. Cilantro, chopped
  • 1 tbsp. Mint, chopped
  • Sea salt and black pepper

Cooking with Less Kilowatts: Mojito-Inspired Mahi Tacos and SaladOther Ingredients:

  • 1 Large cucumber
  • 1 Medium red onion
  • 1 Fresh jalapeno
  • 1 tbsp. Cilantro, chopped
  • 1 tbsp. Mint, chopped
  • 1 tbsp. Turbinado sugar
  • 1 tbsp. White wine vinegar
  • ½ tsp. Sea salt
  • ½ tsp. Ground coriander
  • ¼ c. Fresh squeezed orange juice
  • 1  lime, juice only
  • 1 Large Hass avocado, sliced
  • 1 Mango, sliced
  • Mixed lettuce
  • Corn tortillas (for tacos)

Cooking with Less Kilowatts: Mojito-Inspired Mahi Tacos and SaladDirections:

  1. Begin by preparing the marinated cucumbers and red onions. Take the cucumber and peel it, cut it in half, remove the seeds with a spoon, and cut the halves into small slices. Remove the red onion’s skin and cut the onion into thin slices. Cut the fresh jalapeno into very thin slivers/slices.
  2. In a medium sized mixing bowl, whisk together the fresh squeezed orange juice, lime juice, white wine vinegar, sugar, salt, and ground coriander. Toss the cucumbers, red onion, jalapeno slivers, chopped cilantro, and chopped mint into the marinade. Let this marinate for at least 15 minutes. The longer it marinates the better it will taste. You can always make this in advance and keep it in the refrigerator until needed.
  3. Cut the Mahi Mahi in 1-2 oz. portions for faster cooking as shown in prep photo. Lightly season the fish with sea salt and black pepper.
  4. Heat a large nonstick pan over medium heat. Add the safflower oil to the pan and then add the seasoned Mahi pieces. Sear for 2-3 minutes on the first side, flip the pieces over, and sear on the second side for 2-3 more minutes.
  5. Take the pan off the burner and add the white rum (be careful in case it flares up). Place pan back on burner, and after one minute of the rum cooking, pour in the fresh squeezed orange juice. Add in the butter and stir the sauce around to thicken. Squeeze the juice of half a lime over finished fish and sauce and top with fresh chopped cilantro and mint.
  6. Cooking with Less Kilowatts: Mojito-Inspired Mahi Tacos and SaladTo prepare tacos, fill warmed corn tortillas with mixed lettuce, the finished fish, marinated veggies, mango slices, and avocado slices. Drizzle a little bit of the mojito sauce from the fish over the top and serve! If making a salad, skip the tortillas and use the juicy citrus marinade from the cucumbers and onions as your dressing.

Keep it fresh and healthy with this versatile meal!

I will see you next week for another Cooking with Less Kilowatts recipe to help reduce your energy use!

Recipe and Images by Stacie Morgan

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Stacie is a Texas A&M graduate using her animal science education and passion for food to get creative in the kitchen. She previously worked in business before becoming a mom to a special little boy. She's excited to share recipes her family enjoys at home - and they may even help you save energy and be more green in the kitchen.

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