1 1/2 pounds of Mahi, left whole, skin on
1/8 t. cayenne pepper
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. paprika
2 nectarines, diced
2 ears of corn, shucked
1 T. flat leaf parsley, chopped
1 ripe avocado
3 T. sour cream
salt and pepper
- Combine the cayenne, onion powder, garlic powder, and paprika in a small bowl. Coat the Mahi with the olive oil and then rub the spice mixture all over the flesh side of the fish. Set aside. Preheat the grill to medium heat.
- Brush the ears of corn with olive oil, season with salt and pepper. Grill on all sides until browned, about 1 1/2 minutes total. Cut the corn off the cob and combine it in a bowl with the diced nectarines and parsley. Season with salt and pepper.
- Place the avocado and sour cream in the bowl of a food processor and pulse until it’s a smooth combined mixture.
- Grill the fish, skin side up first for about 3-4 minutes, then flip and cook for another 2 minutes or until done. Remove from heat and cut into small pieces leaving the skin behind.
- Tear the leaves off the head of lettuce to use as the “shells” for the tacos. Place the fish, the avocado cream, and the salsa.
*Since it’s been so hot out I’ve gone to the grill and fresh veggies. This dish in the midst of a heat wave this was a terrific light dish, yet very satisfying. The smokiness of the corn matched with the sweet nectarines was mouth-watering. The crisp lettuce, finished off by the richness of the avocado cream, created a dish loved by all in my home.