Recipe of the Week: Neiman Marcus’ Mahi Mahi Tacos

When we think Neiman Marcus, we think really cute shoes, clothes and handbags. What if we told you that this luxury apparel retailer was a member of the foodie community, too? Jaw, meet floor. Neiman Marcus houses nearly 50 swanky restaurants around the country including Mariposa right here in Bellevue at The Shops at the Bravern. In fact, Kevin Garvin, vice president of food services for NM’s will be making a special appearance there this Friday, October 24, to talk about his new cookbook, Neiman Marcus Cooks. The cookbook features several favorite recipes, including the scrumptious Monkey Bread, the chicken-egg-tuna-pecan salad trio and, of course, the famed Neiman Marcus chocolate chip cookie recipe. 

Here, we give you an exclusive peek into this tasty book for a food-truck chic recipe that has sold like hotcakes in some of Neiman Marcus’ biggest and fanciest restaurants. Bon appétit!

For the fish: 
4 mahi-mahi fillets, about 1 inch thick 
and 5 ounces each 
1 tablespoon Cajun blackening spice 
3 tablespoons olive oil 
1 lime, cut into 8 wedges 

For the chipotle mayo: 
1 cup light mayonnaise 
Juice of 1 lime 
2 tablespoons pureed canned chipotle 
chile and adobo sauce

For the cabbage slaw:
2 cups shredded white cabbage 
3 tablespoons Cilantro-Lime 
Vinaigrette (a great vinaigrette recipe is on page 215 of the cookbook) 
2 tablespoons roughly chopped fresh 
Cilantro leaves

For the tacos:
8 small (5-inch) white corn tortillas 
1 avocado, pitted, peeled, and cut into 
16 slices 
1 jalapeno, thinly sliced 

To marinate the fish, place the mahi-mahi fillets in a large dish and sprinkle with the blackening spice and olive oil. Squeeze the lime juice from the wedges over the fish, and toss with the squeezed lime wedges.Transfer to the refrigerator and let sit for 1 hour. Meanwhile, prepare the chipotle mayonnaise. Place the mayonnaise in a small mixing bowl, add the lime juice and chipotle puree, and mix thoroughly. Cover and keep refrigerated. 

To prepare the slaw, place the cabbage in a mixing bowl and add the vinaigrette and cilantro. Toss together and mix thoroughly. Cover and keep refrigerated. Prepare the grill and spray the grill rack with nonstick spray so the fish does not stick.  Place the fillets on the grill and cook over medium-high heat on the first side for 3 to 4 minutes. Turn the fish over and grill for 3 to 4 minutes longer. Remove the fish and reserve. Heat the tortillas on the grill for about 15 seconds on each side to heat through; a little browning is fine and they should still be pliable. 

To assemble the tacos, place two tortillas, side by side, on each serving plate. With a fork, gently flake each mahi-mahi fillet into four smaller pieces and place two pieces on each tortilla. Top the fish with the cabbage slaw and then two slices of avocado. Drizzle with the chipotle mayonnaise and garnish with jalapeno slices. To serve, fold the tacos over or serve open-face.