Janiece Rivas of The Oceanaire Seafood Room offers this advice: “Just remember, recipes are guidelines, not rules. This salad and fish preparation lends itself to a variety of additions and seasonal variations. Have fun, and let your creative personal touch shine through.” Serves 6.
Ingredients
WHITE CORN SALAD
6 ears white corn (or 3 cans, drained)
1/2 medium red onion, diced small
1/2 medium white onion, diced small
2 cloves garlic, minced
3 tomatoes, cored and diced
2 red bell pepper, seeded and diced
2 jalapeños, minced
2 ounces tequila
Juice and zest of 2 limes and 2 lemons
Salt and pepper, to taste
1 bunch cilantro, roughly chopped
20 mint leaves, cut into thin slivers
1 mango peeled and diced
1 avocado, peeled and diced
MAHI-MAHI
2 pounds mahi-mahi fillets, cut into 6 pieces
Salt and pepper, to taste
2 jalapeños, sliced into thin rounds
Toothpicks soaked in water
6 limes
1 bunch cilantro, roughly chopped
1/2 cup farmer’s cheese or any crumbly, mild-flavored white cheese
Directions
Salad: Cook corn in boiling salted water 2-3 minutes. Remove to an ice bath. When cool, cut kernels into a large bowl. Add onions, garlic, tomato, red bell pepper and jalapeño. Toss with tequila, citrus juices and zest; add salt and pepper to taste. Place in refrigerator.
Mahi-mahi: Season fish with salt and pepper. Place 2 slices of jalapeño on either side of the fish. Secure each piece with a toothpick or two. After you have prepared all portions, place in a deep casserole dish in one even layer. Slather fish with lime juice, lime shells and cilantro. Sprinkle with salt and pepper. Refrigerate at least 2 hours.
Heat a well-oiled grill to medium- high, and remove fish from marinade. Grill 2-3 minutes per side.
Remove salad from fridge. Add cilantro, mint, mango and avocado.
To serve, place salad on plate, topped with fish and a sprinkling of cheese.
Wine ideas: A bright sauvignon blanc would be excellent with this salad. Rochioli, Oceanaire’s house white, makes one of California’s best, with limey fruit carried on a satin texture. It’s about $30 retail; bargain hunters will want to look for Pomelo, a $10 sauvignon that’s as citrusy as its name suggests. Tara Q. Thomas
