Mahi Mahi with Chipotle Mayonnaise

fish meal, originally uploaded by Kim De.

UMmmmmmm, fish tacos! Sacrilege as it is, I prefer my fish tacos to be grilled to a moist perfection instead of fried. I know. Call me a heretic!

From Latin Flavors on the Grill, these filets are simply grilled with oil, salt and pepper. A thin layer of chipotle mayonnaise is spread on after removing them from the grill, melting into the meat and blending with perfection.

The taco idea? It was mine. Homemade corn tortillas and a hit of creamy guacamole round complement the warmth that builds from the mayonnaise.

I am ready for the weather to warm up enough to start grilling outside. In the meantime instead of skipping these recipes, I use my cast iron skillet. Not a bad substitute!

Mahi Mahi with Chipotle Mayonnaise (Latin Flavors on the Grill)

1/2 cup mayonnaise
2 T finely chopped chipoltes in adobo sauce
Salt and Pepper

6 (6oz) Mahi Mahi Filets
2 T oil
Salt and Pepper

Combine the mayonnaise and chipotles and mix thoroughly. Add salt and pepper to taste.

Prepare the grill for medium (or the grill pan, cast iron skillet over medium heat). Oil the grates and a grilling basket or pan.

Brush the fillets with oil and season with salt and pepper. Place the fish fillets on the hot rack and grill for 4-5 minutes until the fish is lightly browned on the outside and firm and white on the inside. Using tongs or a spatula, carefully turn the fish over and grill for 3-4 minutes.

Transfer to a plate and brush with mayonnaise, using the remainder to serve alongside if desired.

TIP: Puree the remaining chipotle peppers and freeze on parchment paper in 1T increments, moving it to a freezer bag when firm.