Empire’s Treasure® Gochujang Smoked Mahi-Mahi Taco
Empire’s Treasure® Gochujang Smoked Mahi-Mahi Taco
Directions
- Whisk gochujang paste and a teaspoon of olive oil then rub over filet. Place in smoker set to 225°F for an hour and half. Remove from smoker then flake and hold warm for service.
- Toss green with sesame dressing and reserve.
- Warm olive oil in sauté pan over medium high heat add onions and poblano peppers and cook for 2-3 minutes. Remove peppers and onions from pan and hold warm for service. Add tomatoes and thyme to pan toss and blister for 1-2 minutes then hold refrigerated for service.
- Portion greens on warmed tortillas then top with caramelized onions and pepper. Portion fish onto tacos then top with blistered tomatoes and crumbles of feta and serve.
Ingredients
- 1 ea. Empire's Treasure® Mahi Mahi Fillet(s), 6 oz.
- 1/2 tsp Gochujang paste
- 1 tsp Roma® Oil, Olive
- 1 cup Peak Fresh Produce® purple power greens
- 1 tbsp Village Garden® Sesame Ginger Vinaigrette
- 2 ea. Contigo® Tortilla(s), Corn, white
- 1/2 ea. Peak Fresh Produce® Onion(s), Yellow, julienne
- 1/2 ea. pepper(s), poblano, julienne
- 8 ea. Peak Fresh Produce® Tomato(es), Grape
- 1/4 tsp Peak Fresh Produce® Thyme, Fresh, chopped
- 1/8 tsp sea salt
- 1/8 tsp Roma® Black Pepper, Ground
- 1 1/2 tbsp Roma® Oil, Olive
- 2 tbsp Roma® Cheese, Feta, crumbled
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
