Mojito Lime Mahi Mahi Tacos with Citrus Dressed Southwestern Slaw

For me personally, fish recipes can sometimes be a bit of a hit or miss... but this collaboration between my husband and myself is a slam dunk at our house!  The first time we made this, we just happened to have a couple of extra teenagers over and let's just say it was a winner all around, because the two of us ended up splitting one in the end that all those kids generously left over for us! The next time we made it, I'll be darned if my oldest didn't bring someone else by to "try them out!"   That time, I was prepared!  :) So when YOU make this, do yourself a favor and go ahead and make extras!

So many of you asked for the recipe to go on the blog that we had to make it again just for you.  Darn it!  HaHa! ... well, okay.  You've twisted our arms.  You're going to LOVE the big bold southwestern flavors, the big contrasts of textures, and the fact that you can go ahead and have another one because they are so healthy! 

Print this Recipe!

Ingredients: (around 9 servings)
Fish -

• 9 Mahi Mahi fillets 
• (typically come about 1" thick)
• McCormick Grill Mates Mojito Lime seasoning 
• small bag of fresh limes for squeezing over the fish (about 1/2 lime per fillet) 

Southwestern Slaw with Citrus Vinaigrette - 

• 1/2 head purple cabbage sliced super thin
• 1/2 head Napa cabbage sliced super thin
• 2 large carrots, peeled and grated on large hole of box grater
• 2/3 - 3/4 cup cilantro, chopped medium 
• 3/4 cup purchased (bottled) citrus vinaigrette or homemade 
• kosher salt and black pepper to taste  

Tacos - 

• Flour tortillas (fajita or soft taco sized)
• Guacamole (homemade or prepared) 
• Mexican crema or sour cream
• Fresh lime wedges

Step-by-Step: 

Allow for around one fish fillet per person.  Generously squeeze a few limes over the thawed fish fillets and season them generously with the mojito lime seasoning.  Allow them to marinate for around 30 minutes in the seasoning.  

Each bag typically comes with 2 - 3 fillets

Just in case you are wondering, this is only a partial recipe being shown here.  We did a few fillets earlier than the rest.  There are always multiple logistics at work at our house.   That said, there probably are at YOUR house, too!  With this recipe, you can just throw a few of the fillets on the grill at a time since the fillets come individually wrapped.  The rest of the ingredients are ready for when the others are expected home.

around 1/2 lime per thawed fish fillet 

This seasoning blend is the BOMB!  Sprinkle generously over the fish.  You can put it on the other side once it is on the grill.

McCormick Grill Mates Mojito Lime Seasoning Blend
I put a link there in case you can't find it.  And no, this is NOT a paid advertisement.  Just trying to be helpful.  :)

Looks great, huh?

So while our fish is marinating in fresh lime juice and mojito lime seasoning, let's make the a quick southwestern slaw to give us some bold flavors and some crunch!   Even some of the members of my family (and our teenaged guests) who HATE coleslaw like this stuff!  Hey - that's a big plus, all in its own!  

For the southwestern slaw, just combine all of the ingredients.  If you would like more or less of any of the ingredients, adjust as you'd like.

1/2 head purple cabbage (about 4 cups) 

I really like the Napa cabbage better than the regular variety because it's not as hard and fibrous. There is also no bitterness to it.  

1/2 head Napa cabbage (about 4 cups)

This cilantro in here makes it feel like we are going straight to the Baja peninsula!  

2/3 - 3/4 cup cilantro, rough chopped

It's getting very pretty, isn't it?

2 large carrots, peeled and grated on the large holes of a box grater

This is the citrus vinaigrette I found in the supermarket.  I was going to make some initially, but then we got so busy that we thought.... ehhh... let's just go with this.  And we ended up really liking the flavor.     

Citrus Vinaigrette

~ 3/4 cup citrus vinaigrette
Use more or less to your liking.

 Combine and season to taste.

black pepper

kosher salt

Our fish fillets are ready to go on the grill.  My husband loves to grill, so this is where I let him take over.  The grill needs to be fully preheated to around 400 degrees F.  I'm quite sure you could do these on a grill pan indoors if you needed to, as well.   

The fish are grilled seasoned side down first so that you can season the "naked side" while the first side cooks.  Each side probably takes around 4 - 5 minutes, but will depend on how hot the grill is and the thickness of the fish.  The fish are done when they are opaque, fork tender, and flake easily with a fork.  

Mahi Mahi fillets being grilled

After removing from the grill, the fish need to rest around 5 minutes.  This is how gorgeous they will look.  And they smell amazing!  After the resting period, break them into chunks with a fork or the grilling spatula.  

grilled Mahi Mahi fillets

During that 5 minutes resting period, you can warm up and slightly blister the tortillas.  If you warm them like this over a flame, please use long handled tongs!   I have my fire on about medium.  Cold tortillas are just NOT the same!  If you have an electric stove, perhaps you can put them into a skillet or on a griddle to warm them.  

 Call everyone down to dinner, because there is going to be some serious eating going on!

slightly blistered tortillas

Did I not TELL you?!  How gorgeous is this?

Serve your fish tacos with those warm tortillas, some southwestern slaw with the citrus vinaigrette, the grilled fish chunks (obviously),  I have some fire roasted corn guacamole in there, and some Mexican Crema drizzled on top.   And then... serve with some lime wedges to squeeze over the top!

Did I make a point of telling you that you may need extras?  

I used the fajita sized tortillas this time.  They are probably the smallest of the varieties out in the markets (about the size of your outstretched hand, including your fingers).  You can probably count on two tacos per adult if you use this size.  I find this size easier to eat and manage, and certainly more kid friendly.  

I hope you enjoyed this fabulous and easy family friendly recipe!

There are hundreds more in my Recipe Index, just waiting to be chosen and cooked!  You can also visit my Film strips for pinning page, to see whole recipes at a glance, and to click-and-go right to the recipe.

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Here are some bonus recipes for you:
Greek Tortellini Chicken Salad

Korean BBQ Shish Kabobs

Funky Monkey Morning Smoothies

Easy Meatball Sub Casserole

Creamy "Work Week" Chicken Enchiladas

Bananas Foster Cake

Written Method:

Allow for around one fish fillet per person.  Generously squeeze a few limes over the thawed fish fillets and season them generously with the mojito lime seasoning.  Allow them to marinate for around 30 minutes in the seasoning.  

Grill on a preheated grill (about 400 degrees F) until opaque, fork tender, and flakes easily with a fork.  This may take around 4 - 5 minutes per side, but will depend on how hot the grill is, and the thickness of the fish.  

After removing from the grill, the fish need to stand around 5 minutes. Then you can break them into large pieces with a fork or spatula for filling the tacos. 

For the slaw, just combine all ingredients and adjust the seasoning to your liking.   

Fill warm/blistered tortillas with southwestern slaw, fish pieces, guacamole, and crema.  Squeeze fresh lime wedges over tacos.  

Crab and Brie Soup

I first had this luxurious soup many years back in a South Louisiana restaurant named Dakota in Covington, Louisiana.  If you are ever near there, you owe it to yourself to pop in and have some.  As their signature soup, and because of the many awards and such that it has received, you can just imagine that it has been served at many festivals and culinary events around the region.  Sigh... well that doesn't really help us out at home much, now does it?  So recently, I made up my mind to get down to the business of making my own.  Surely if the culinary gods would smile down on me, this would be a perfect soup for a dinner party!  Let's do this!

OH  MY GOD!  I really could just end the paragraph right there.  Velvety.  Silky.  Rich.  Perfect. The flavors all come together, yet miraculously you can still taste the crab, the brandy, the mirepoix used to make the stock.  Just amazing.  Now admittedly, this isn't spa food - it's very rich and decadent. And yes, it's also on the pricier side to make.  We are definitely going to be filing this under the "special occasion" category.  But if you had such an occasion, and you made this for your special guests, they are ABSOLUTELY going to fall in love with you for doing it!  

Print this Recipe!

Ingredients:  (serves 6-8)

• 4 Tbsp butter (to begin)
• 1 3/4 pounds blue crabs (about 4 good sized crabs)
• needed for the stock
• 1 medium onion, rough chopped
• 1 medium carrot, peeled and rough chopped
• 3 ribs of celery, rough chopped
• 1 large clove of garlic, chopped
• 2 bay leaves
• 1/4 cup brandy
• 1 cup dry white wine
• 2 quarts water
• 1 quart heavy whipping cream
• 1/2 cup butter (later on)
• 3/4 cup all purpose flour
• 8 oz Brie cheese, rind removed
• 2 tsp table salt
• 1/8 tsp white pepper
• 1/8 - 1/4 tsp cayenne pepper
• 1 pound jumbo lump crabmeat
• optional garnish - sliced green onions 

Step-by-Step:     

*Note - In preparation for this, you will need fresh crabs that have been boiled, cleaned and cracked into large pieces.  
This process will not be included in depth in this tutorial.  But I will show you some photos of my sweet husband taking care of that for me.  :)  Just because we had such a fabulous time making this soup together!  You know... you have a beautiful afternoon, you put on some music that you both enjoy, and you make a great meal together.  Now THAT is a fun date!

We found these gorgeous blue crabs... fresh is best, folks!  Just like a scene from the movie Julie and Julia, somebody had to... ummm.. kill them!  So guess who got nominated for that job?  GREGG!

Into a pot of boiling water they went.  You will notice that they will lose their beautiful blue color almost immediately, turning an orangish/red color. 

Allow them to boil for about 5 minutes.  You will probably notice that a lot of yellowish orange sudsy bubbles will start rising to the surface.  That's normal.  It's just the fat cooking out of them.

After about 5 minutes, drain the crabs and clean them.  You may have to visit a YouTube channel for that.  I didn't take photos of the whole process. :( You will need to remove the gills and guts and stuff.... Again - Gregg did that part for me.

Heat the 4 Tbsp butter in a heavy pot over medium heat until almost frothy.  Add the cracked crabs to the butter and saute them for about 5 minutes.  The shells will start getting a bit brown and toasted. 

4 Tbsp butter

4 blue crabs, steamed and cleaned, and cracked into large pieces

 Notice the shells will start to brown up as the butter browns and gets toasty.

Add the onions, carrots, celery garlic, and bay leaves, and continue to cook until the vegetables soften.  Always add the garlic last in that series, after the onions and carrots, so the garlic won't burn.  The onions and carrots will bring down the temperature of the hot butter a bit and act as a buffer for the garlic which is much more 'fragile.' 

Have your mise en place ready.  This is a basic mirepoix of celery, onions, carrots, plus garlic and bay leaves.
We have brandy and white wine.

 1 medium onion, rough chopped

1 medium carrot, peeled and rough chopped

3 ribs of celery, rough chopped

1 large clove of garlic, chopped

2 bay leaves

Oh, it's coming along beautifully.  Browned butter, toasted crab shells, all those vegetables cooking down.  Mmmm.

You want a peek?

Add the brandy.  Bring it to a boil, then carefully touch a flame to it.  (You might want to turn off your fire first if you are using a gas stove.)  

1/4 cup brandy

Definitely do not skip the step with the brandy.  That subtle sweetness in the background... oh my gosh!  With this recipe, just when you don't think the smell can get any better, it keeps getting better!

After the flames die down, add the wine, and bring that to a boil.

1 cup dry white wine

 Gorgeous!  - and we haven't even finished with the stock!

After a minute of two of boiling, add the two quarts of water and bring to a simmer.  Over medium-low heat, keep the simmer going for about a half-hour.  

2 qt water 

After half an hour, strain the soup into another pot.  

In another smaller pot, heat the 1/2 cup butter and stir in the flour.  Cook, while stirring, until the texture changes.  Careful not to really brown it.  We are making a blonde roux.  Add this roux to the soup pot and whisk in.

1/2 cup (8 Tbsp) butter

3/4 cup all purpose flour

I cooked it until it was about the color of peanut butter.

Add the roux to the soup

Bring to a full boil so that thickeners in the roux will work, then you can reduce the heat.

Meanwhile, slice the Brie into small pieces and add it into the pot.  

8 oz Brie cheese 

Tip - See those small pieces of rind that I left on?  You should take ALL of it off.  Consider it a lesson learned from me.  Brie rind is completely edible, but it does not melt well.

 Stir until the cheese melts completely.

Add in the cream, then season to taste with the salt and pepper.

1 quart heavy whipping cream

Okay, yes.  I did warn you.  It's rich... but oh SO delicious and silky and dare I say it?  Sexy!

2 tsp table salt

1/8 tsp white pepper

1/8 - 1/4 tsp cayenne pepper

You don't really want to bring the soup to a hard boil after adding the cream.  A gentle boil is plenty.

Right before serving, add the lump crabmeat to individual bowls and ladle the hot soup over it.  I just added it on top for the photos so you could see what it was.    

Note - the lump crabmeat is already cooked when you buy it.  The hot soup just heats it up.  
Garnish as you like with a touch of black pepper and a sprinkle of green onions for color... or leave pure white if you prefer.

I hope you enjoyed this recipe for Crab and Brie Soup!

There are hundreds more in my Recipe Index, just waiting to be chosen and cooked!  You can also visit my Film strips for pinning page, to see whole recipes at a glance, and to click-and-go right to the recipe.

Connect with me.     
If you are new to MenuMusings, click here to subscribe so you won't miss a thing!  I'll send you notifications of new posts to help you avoid that proverbial cooking rut.  You can also follow me on Pinterest and on theMenuMusings facebook page.

Order the MenuMusings Cookbook!

You can also visit my YouTube page to check out short cooking video tutorials.
Here is an example of one for my version of a Skinny Mexican Pizza!  YUM!!  Just click the picture and view it right in this page.

Here are some bonus recipes for you!
Mozzarella Caprese Skewers

Cajun Crawfish Bread

Pizza Poppin Muffins

Honey Soy Baked Sticky Chicken

Slow Braised Osso Buco Milanese

Cajun Chicken Salad

Homemade Snicker Bars

Written Method:   

*Note - In preparation for this, you will need fresh crabs that have been boiled, cleaned and cracked into large pieces.  

Heat the 4 Tbsp butter in a heavy pot over medium heat until almost frothy.  Add the cracked crabs to the butter and saute them for about 5 minutes.  The shells will start getting a bit brown and toasted. 

Add the onions, carrots, celery garlic, and bay leaves, and continue to cook until the vegetables soften.  Always add the garlic last in that series, after the onions and carrots, so the garlic won't burn.  The onions and carrots will bring down the temperature of the hot butter a bit and act as a buffer for the garlic which is much more 'fragile.' 

Add the brandy.  Bring it to a boil, then carefully touch a flame to it.  After the flames die down, add the wine, and bring that to a boil.  After a minute of two, add the two quarts of water and bring to a simmer.  Keep the simmer going over medium-low heat for about a half-hour. 

Strain the soup into another pot.  In another smaller pot, heat the 1/2 cup butter and stir in the flour.  Cook, while stirring, until the texture changes.  Careful not to really brown it. We are making a blonde roux.  Add this to the soup pot and whisk in.

Slice the Brie into small pieces and add it into the pot.  Stir until the cheese melts completely.  Add in the cream, then season to taste with the salt and pepper.

Right before serving, add the lump crabmeat to individual bowls and ladle the hot soup over it.  I just added it on top for the photo so you could see what it was.  Garnish as you like with a touch of pepper and a sprinkle of green onions for color... or leave pure white if you prefer.  

Note - the lump crabmeat is already cooked when you buy it.  The hot soup just heats it up.