Written by: Chef Kimberly Johnston
7/23/2010 5:06 PM 

Servings: 8
Type: Accompaniment
Storage: Fresh Serve
Keywords: ;Caribbean;Cheese;Fish;Hawaiian;Heart Healthy;Kid Friendly;Low Sodium;Lowfat;Mexican;Seafood;Spicy;
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2 pound(s) Mahi Mahi, fresh, fresh, fresh!
1/2 cup(s) Sauvignon Blanc wine
2 tablespoon(s) lemon juice
2 tablespoon(s) orange juice
2 tablespoon(s) lime juice
1 medium shallot, finely diced
4 medium garlic cloves, finely diced
2 tablespoon(s) Oil, Grapeseed
4 large flour tortillas
1 cup(s) Mozzarella cheese, the pizza kind, not the buffalo mozzarella, grated
1 cup(s) salsa, use chef Harry Wojnton's that he posted on this blog
1/2 cup(s) sour cream, for garnish

Directions:
1) Marinate Mahi Mahi in wine through garlic for 25 minutes.
2) Put 1 Tbspn of oil in a nonstick skillet. Saute fish over medium high heat for 4 minutes (skin side down) and
then another 2 minutes on the other side.
3) Use the rest of the oil to grease a large round glass pyrex dish.
4) Preheat oven at 375 degrees.
5) Layer tortilla, fish, cheese and salsa.
6) Bake for 10 minutes or until top tortilla is brown.
7) Garnish with sour cream.

Note:  You can always make Chef Harry's salsa more spicy by adding hotter peppers and hot sauce.

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Tags: Mahi Mahi , Salsa , quesadilla , Cheese , heart healthy , lowfat

Categories: Recipes

Location: Blogs Chef Kimberly Johnston

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