Mahi Churro with Jalapeno Slaw and Cinnamon Aioli
The recipe Mahi Churro with Jalapeno Slaw and Cinnamon Aioli is ready in about 1 hour and 30 minutes and is definitely an amazing pescatarian option for lovers of European food. This recipe covers 57% of your daily requirements of vitamins and minerals. One serving contains 982 calories, 61g of protein, and 24g of fat. This recipe serves 4. If you have cabbage, cornstarch, kosher salt, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe.
Cut the fish into even portions lengthwise, to fit the shape of a taco shell or tortilla.
Batter: In a large bowl whisk together the eggs, cornstarch, milk and salt.
Put the mahi mahi strips into the batter, toss gently to coat and let it marinate for at least 1 hour. Stir occasionally, so the cornstarch doesn't settle to the bottom of the bowl.
While the fish marinates make the aioli: In a food processor or blender, add the egg yolks, orange zest, orange juice, garlic, salt and cinnamon. Pulse the ingredients until they are well blended and then, with the processor running, very slowly begin to add the canola oil. The texture you are looking for is that of mayonnaise.
Slaw: In a large bowl combine the cabbages, jalapenos, lime zest, lime juice, honey, salt and cilantro.
Heat a small nonstick saute pan over medium-low heat. Stir in all of the spice mix ingredients and cook until toasted, about 1 minute.
Fill a large, deep saute pan with straight sides, half way up with canola oil and put it over medium heat.
Heat the oil to 350 degrees F.
Put the mahi mahi pieces in the oil and cook for about 2 minutes a side. When they are done, remove to a paper towel to drain and immediately sprinkle with the toasted spice mix. You can go as heavy or light with the spice as you like. Repeat this process until all the fish is cooked.
Lay 1 to 2 pieces of fish in each taco shell or heated tortilla. Top with aioli and slaw and enjoy!
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Recommended wine: Tempranillo, Albarino, Grenache
Tempranillo, Albarino, and Grenache are great choices for Spanish. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red.ago Negralada comes from a plot of Tempranillo, the noblest Spanish grape variety. The vines are planted in deep gravel soils intermixed with sand at the surface, and produce wines with a distinctive firm, tannic character.Having aged 24 months in new French oak barrels, the wine has now developed its full potential. Its full ripeness comes to the fore with layers of fragrant strawberry fruit, liquorice, herbs and minerals with soft, silky tannins on the palate.