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How to Cook Mahi Mahi Tacos and Pineapple Salsa | On the Hook

Looking for a new recipe for Taco Tuesday? Learn to cook Dylan's mahi mahi tacos with fresh pineapple salsa and a cilantro lime crema. He teaches us how to cut the mahi mahi to the perfect taco size before blackening in with his house seasoning, and how to choose the perfect pineapple. With both sweet and heat, you can't go wrong with dish! Here is the recipe: For Blackened Fish: 2 Lb. of Favorite White Fish (Mahi, Trigger, Grouper) Two Sons Seafood Chipotle Blackening Seasoning For Salsa: 2 Cups Pineapple, Diced 1 Cup Roma Tomato, Seeded and Chopped ¾ Cup Sweet Onion, Diced ¼ Cup Cilantro, Chopped 2 Jalapeno, Minced and Seeded 1 Tsp. Garlic, Minced 1 Tsp. Ground Coriander ¾ Tsp. Ground Cumin Pinch Salt For Sauce: 2 Avocado 1 Cup Cilantro, Chopped 1 Cup Sour Cream 2 Limes, Juiced and Zested ¼ Cup Heavy Cream Pinch of Salt Pinch of Pepper Preparation: 1. Put blackening seasoning in a shallow bowl. 2. Completely dry off fish filets, Cut into taco sized portions. 3. Coat each side off the fish with blackening seasoning, and put aside. 4. In a large sauté pan, heat 2 Tbsp. of Vegetable oil and 1 Tbsp. of butter over medium high heat. 5. Pan fry the blackened fish portions until they flake easy. Set aside in aluminum foil packet. 6. For Salsa, Combine all of the ingredients into a large mixing bowl. Using a spatula, gently fold all ingredients together until combined. Tip-Make ahead of time, and let chill in the refrigerator to allow all flavors to combine. 7. For the Sauce, peel the Avocado and using a spoon, remove from the skin and place into the food processor. 8. Add Sour Cream, cilantro, lime juice and zest, salt and pepper. 9. Blend on high, slowly drizzle the heavy cream in until the desired consistency is met. Put into squeeze bottle and drizzle over taco.