Recipe Provided By: Chef James Cranmer of ACME
1 pint cherry or grape tomatoes (halved)
2 each Avocado (diced)
6 each Scallions (whites only, minced)
2 tbsp Cilantro (minced)
1 each lime (juiced)
½ cup Cucumber (peeled, seeded, diced)
As Needed Salt and pepper
½ cup Flour
1 tsp ground chipotle chili
3 each whole eggs
4 6-8oz Mahi Mahi filets
2 cup Crushed corn tortillas
3 tbsp olive oil
1. Preheat oven to 350 degrees. Next mix together tomatoes, avocado, scallions, cilantro, lime juice and cucumber. Taste and adjust seasoning as needed with salt and pepper. Let the salad rest at room tempter or if making the night before in the refrigerator.
2. In a shallow bowl crack and whisk together add a pinch of water to thin the eggs. Now in a simple bowl whisk together flour and chili. Finally in a third bowl pour in crushed corn tortillas. Now just dip fish on one side in flour shaking off the excess flour. Then dip in egg and then press in flour. Repeat this process until all filets are coated. Finally heat a large oven proof pan over medium high heat. Pour in oil and fry fish on tortilla side for 1 minute. Flip fish and place in oven and bake till done about 7 minutes.