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Taco Bonito

Taco Bonito
  • Prep 40 min
  • Total 50 min
  • Ingredients 19
  • Servings 8
I must confess, my friends, that in another life I must have been Mexican. I am crazy about Mexican cuisine, music, customs and people. I love their spontaneity and way of speaking. So much so, that when it comes to celebrating I always think about a tasty Mexican menu. The menu is assorted and for all tastes: tacos, tostadas, tamales, burritos... all the combinations that we love so much! When it comes to tacos, my favorite one is definitely the taco bonito. It is one of my best creations in the kitchen. I serve it on a bed of lettuce, which goes great with the irresistible bonito (mahi mahi). I top it with pineapple chutney and toasted walnuts, which gives a unique and crunchy flavor. It's perfect for hot summer days.

Ingredients

  • 1 butterhead lettuce or 1 iceberg lettuce
  • 4 large mahi mahi fillets
  • 1 teaspoon salt
  • Pepper, to taste
  • 1 cup of the beer of your preference
  • 1 cup all-purpose flour
  • 1 cup canola oil

Pineapple chutney

  • 1 1/2 cup brown sugar
  • 2/3 cup water
  • 1 1/2 cup pineapple, diced
  • 1 1/2 cup of Fuji or Gala apples, peeled and diced
  • 1 medium onion, diced
  • 2/3 cup yellow raisins
  • 1 cup apple vinegar
  • 1 teaspoon powdered cinnamon
  • 1/4 teaspoon salt
  • 1/8 (a pinch) teaspoon ground cloves
  • 1/2 cup toasted walnuts (for garnish)
  • 1 cup fresh avocado, diced (for garnish)

Directions

  • 1
    Separate the lettuce leaves, wash them carefully and let them dry.
  • 2
    In a large skillet, heat the cup of oil at medium heat.
  • 3
    Rinse the mahi mahi thoroughly with fresh water, dry them with a paper towel and cut them lengthwise into 1-inch-wide strips.
  • 4
    Season with salt and pepper.
  • 5
    In a deep medium-sized bowl, use a wire beater to mix the beer and flour until they yield a thick mixture.
  • 6
    Dip the fish into the mixture and fry the fillets in hot oil for about 4 minutes on each side or until they are brown and crispy. Use a paper towel to drain the excess oil. Let them cool while you prepare the chutney.
  • 7
    For the chutney, use a medium skillet, put it on the stove at medium heat adding sugar and water until it boils. Once it boils, reduce the heat and simmer for about 4 minutes.
  • 8
    Carefully add the pineapple, the apple and the onion, and stir gradually. Add the raisins, vinegar, cinnamon and ground clove until the mixture thickens (for about 20 to 25 minutes) and attains the consistency of jam.
  • 9
    Serve 2 or 3 fish strips on each lettuce leaf; pour a spoonful of chutney on top and sprinkle with toasted walnuts and diced avocado. Buen provecho!

  • While preparing the other ingredients, place the washed and drained lettuce leaves in the fridge so they won’t wither.
  • When placing it on the leaves, the fish should be lukewarm or cold, never hot; otherwise, the leaves will lose their crispness.
  • The pineapple chutney can be served at room temperature or cold. You can put it in a covered container in the fridge for 4 days or vacuum freeze it up to 1 year.

No nutrition information available for this recipe

  • I must confess, my friends, that in another life I must have been Mexican. I am crazy about Mexican cuisine, music, customs and people. I love their spontaneity and way of speaking. So much so, that when it comes to celebrating I always think about a tasty Mexican menu. The menu is assorted and for all tastes: tacos, tostadas, tamales, burritos... all the combinations that we love so much! When it comes to tacos, my favorite one is definitely the taco bonito. It is one of my best creations in the kitchen. I serve it on a bed of lettuce, which goes great with the irresistible bonito (mahi mahi). I top it with pineapple chutney and toasted walnuts, which gives a unique and crunchy flavor. It's perfect for hot summer days.
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