Milagro Grill's Chef James Fox shares recipes for salmon, swordfish and mahi-mahi tacos.
1 lb salmon, skinned and cut into one inch cubes
1 habanero chili, finely diced
⅓ cup mayo
1 green apple
1 fennel bulb, top and end trimmed
1. Place sauté pan on stove top and heat to medium high. Add olive oil to pan, once hot, add salmon to pan. Lightly sear salmon cubes for about 2-3 minutes, turning gently, trying not to have the salmon break apart. Set aside.
2. Over a cutting board, halve fennel bulb and core each half. Using a straight slicer, set over a large bowl, carefully shave fennel, cut half facing down, until you can no longer safely cut the bulb. Repeat with the other half. Repeat action with green apple. In mixing bowl, place diced habanero, mayo, shaved fennel and apple and mix till well incorporated. Set aside.
3. To serve, place three flat tortillas on a plate top with salmon, apple and fennel slaw, and finish with a drizzle of truffle oil.
1 pound ¾-inch-thick swordfish steaks
2 cups of cherry tomatoes, halved
1 garlic clove, chopped
1 shallot, chopped
3 twigs of thyme, stems removed and finely minced
½ cup white onion, diced
¼ cup of fresh cilantro, roughly chopped
Salt and pepper to taste
1. Brush swordfish generously with olive oil and season with salt and pepper. Grill or broil until just cooked through, about 4 minutes per side. Transfer steaks to plate and cut into chunks. Set aside.
2. Preheat oven to 200 degrees. Toss halved cherry tomatoes with chopped garlic, shallots, salt and pepper, and diced thyme. Take parchment paper and lay it out evenly on a baking or cookie sheet. Sprinkle tomato halves on parchment paper in a thin layer. Cook in oven for 2-4 hours.
3. In a mixing bowl, take chopped white onion, fresh cilantro and toss with finished tomatoes.
4. To serve, take three flat tortillas and place swordfish chunks and top with oven-dried pico de gallo. Garnish with a drizzle of crema and a sprig of cilantro.
2 pounds fillet Mahi-mahi with skin
½ cucumber, peeled and diced
1 cup crema
1 tablespoon onion powder
1 tablespoon garlic powder
½ cup white onion, diced
⅓ cup fresh cilantro, roughly chopped
1 tablespoon dried oregano
Milagro Grill's pickled chilies and red onion blend
1. In a sauté pan over medium heat, cook the fillet with the flesh side facing the heat source for about 8 to 10 minutes or until tender. Let stand for about 5 minutes after removing from the heat. Flake the fish with a fork into a separate bowl. Set aside.
2. To make the cucumber crema, in a separate bowl mix diced cucumber, crema, onion and garlic powder, white onion, fresh cilantro, oregano till incorporated well.
3. To serve, place three flat tortillas onto plate, top with shredded Mahi-mahi, add a hearty dollop of cucumber crema, top with Milagro Grill's pickled chiles and red onion blend, and garnish with a fresh sprig of cilantro.
4280 East Indian School Road
Phoenix, AZ 85018