Get this recipe courtesy of Rojo Mexican Bistro in St. Clair Shores.
6oz Mahi-Mahi cut into 1/4" x 2" strips
Seasoning-Montreal Chicken and Kosher Salt Blend
3 5" flour tortillas
1 Cup Cucumber Relish
1oz of Chipotle Aioli
4 parts Green Cabbage, 1/4 part each(Carrots, Seedless Cucumbers, Red
Onions, Seedless Tomatoes, Red Cabbage), Julienne and Tossed Together
Drizzled with Citrus Dressing
1 Part Mango Juice, 1 Part Pineapple Juice, 1 Part Lime Juice, 1/2 part Bitter Orange Juice, 1/2 Part Apple Cider Vinegar
1 Part Mayonnaise, 1/8 Part Plain Yogurt, 1 7.5oz can of Chipotle Peppers in Adobo Sauce
Season and Grill Mahi-Mahi on both side until white all the way through, finish with 1oz of butter. While grilling fish, warm up tortillas on both side and spread chipotle aioli on each tortilla, place relish on top of aioli, and top with fish. Serve with your choice of sides.
7oz Ribeye Steak Pounded to 1/4"
2oz Mixed Peppers and Onions
1/4 Wedge Tomato
1 Serrano Pepper
Seasoning-Montreal Steak with Kosher Salt
Pound Steak to 1/4" thick, season,and grill for 1 1/2 minutes and turn over. Grilled peppers and onions, tomato, and Serrano pepper until colored. Place Steak on top of potatoes and veggies. Top with grilled veggies, tomato, and Serrano.