Mahi Mahi & Lobster Mu Shu Fish Tacos

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
1

A fish taco all dressed up. Grilled Mahi Mahi, lobster, stir fried Mu Shu vegetables and taco shells with Wasabi crème fraîche. So good!

Ingredients

11⁄2 lb. mahi-mahi, sliced into strips 2-in. x 1⁄2-in.

Marinade:
1 cup pineapple juice
1⁄2 cup soy sauce
3 tbsp. fresh, chopped ginger
2 tbsp. chopped garlic
1⁄4 cup brown sugar
1 bunch green onions, chopped
1⁄2 bunch cilantro, chopped
3 tbsp. canola or vegetable oil
Salt and pepper, to taste

Mu Shu Vegetable Mixture:
Vegetable oil
Meat of 2 Maine lobsters, poached then chopped
1-4-oz. package of daikon radish sprouts
1⁄2 head, Napa cabbage,julienned
1 bunch green onions, julienned
1 red onion, julienned
1 red bell pepper, julienned
2 tbsp. ginger, minced
2 tbsp. garlic, minced
1⁄2 bunch cilantro, cut in chiffonade
Salt and pepper, to taste

Mu Shu Taco Shells:
1 50-count package Mu Shu wrappers (similar to egg roll wrappers). If unavailable, use square wrappers and cut them into rounds. Peel stack apart, two-at-a-time (doubling-up for durability), and grill. When the wrappers are still warm, fold into a taco shell shape. Cool; wrappers will retain shape.

De-glaze Mu Shu Vegetable Mixture with soy-ginger sauce:
1⁄2 bunch cilantro, finely chopped
1 cup soy sauce
1⁄2 cup sesame oil
2 tbsp. brown sugar
2 tbsp. chopped garlic
4 tbsp. ground ginger
1 jalapeño, seeded and finely diced
Salt and pepper, to taste

Wasabi Crème fraîche:
1 avocado
3 tbsp. wasabi (or to taste)
1 cup sour cream
Salt and pepper, to taste

Steps

Marinade:

Combine marinade ingredients and marinate fish for at least two hours.

Mu Shu Vegetable Mixture:

Heat vegetable oil in a wok or pan, and stirfry ingredients. While the vegetable mixture is cooking, grill the marinated mahi-mahi strips. Meanwhile, prepare the Mu Shu taco shells.

1. Puree avocado, wasabi, sour cream, salt, and pepper.

2. Fill cooled taco shells with Mu Shu Vegetable Mixture. Top with grilled mahi-mahi strips. Each plate should yield two tacos, cut into two pieces. Garnish with cilantro twig, a couple slices of lime, and avocado wasabi crème fraîche.

Source: Recipe from Chef Erik Hopfinger

More From FoodService Director

Industry News & Opinion
Richard cousins

Compass Group confirmed this morning that CEO Richard Cousins was killed on New Year’s Eve in a small-plane crash off the coast of Australia. He was 58.

Cousins was scheduled to step down as CEO in March, after leading the world’s largest foodservice management company for 11 years. His planned successor, Compass COO Dominic Blakemore, has agreed to assume Cousins’ duties immediately.

“We are deeply shocked and saddened by this terrible news,” Compass Chairman Paul Walsh said in a statement. “It has been a great privilege to know Richard personally and to work with him for...

Menu Development
to-go meals

Drew Allen didn’t hesitate when asked what he expects of noncommercial dining in the future. “Change,” he says. “We have to change with the times and what our guests are looking for.”

Allen, the director of culinary services at Otterbein Senior Lifestyle Choices in Lebanon, Ohio, says the more the residents and guests at Otterbein change, the more diverse eating habits his team has the chance to explore. One of those changing habits, he says, is diners’ growing desire for portable, made-to-order items . That’s a theme borne out by data, too—and is true across dayparts. Roughly 67%...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources