Mahi Churro with Jalapeno Slaw and Cinnamon Aioli

Name: Mahi Churro with Jalapeno Slaw and Cinnamon Aioli
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 2 teaspoons ground anise seed; 355 milliliters canola oil; 4 servings Canola oil, for frying; 355 milliliters cornstarch; 2 egg yolks; 2 eggs; 8 smalls hard corn taco shells or small soft flour tortillas; 59 milliliters chopped fresh cilantro leaves; 1 small green cabbage, finely shredded; 1 Tbsps ground cinnamon; 1 Tbsp ground cinnamon; 1 Tbsp ground coriander; 2 Tbsps ground cumin; 59 milliliters honey; 2 jalapenos, finely diced; 2 limes, zested, 5 limes, juiced; 1 Tbsps kosher salt; 1 teaspoon kosher salt; 2 teaspoons kosher salt; 3 teaspoons kosher salt; 907 grams mahi mahi fillet, skin and blood line removed; 355 milliliters milk; 1 orange, zested and juiced; 1 Tbsps freshly cracked black pepper; 1 small red cabbage, finely shredded; 2 whole garlic cloves

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.

Instructions

Cut the fish into even portions lengthwise, to fit the shape of a taco shell or tortilla.

Ingredients you will need

Tortilla

Fish

Batter: In a large bowl whisk together the eggs, cornstarch, milk and salt.

Ingredients you will need

Corn Starch

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Corn Starch

Mahi Mahi

Equipment you will use

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.

Ingredients you will need

Orange Juice

Orange Zest

Canola Oil

Mayonnaise

Egg Yolk

Cinnamon

Garlic

Aioli

Fish

Salt

Equipment you will use

Food Processor

Blender

Slaw: In a large bowl combine the cabbages, jalapenos, lime zest, lime juice, honey, salt and cilantro.

Ingredients you will need

Lime Juice

Jalapeno Pepper

Lime Zest

Cabbage

Cilantro

Honey

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Seasoning Mix

Equipment you will use

Frying Pan

Remove from heat.

Fill a large, deep saute pan with straight sides, half way up with canola oil and put it over medium heat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Heat the oil to 350 degrees F.

Ingredients you will need

Cooking Oil

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.

Ingredients you will need

Mahi Mahi

Seasoning Mix

Fish

Cooking Oil

Equipment you will use

Paper Towels

Lay 1 to 2 pieces of fish in each taco shell or heated tortilla. Top with aioli and slaw and enjoy!

Ingredients you will need

Tortilla

Aioli

Fish

Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

Equipment

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.