Baja-Style Fish Tacos

with Southwestern Slaw

"The Culinary Institute of America Grilling"

Put the ingredients for this classic fish taco out on the table and let your family and friends build their own. The combination of fish and coleslaw is heady and robust, a perfect match to the rich taste of the pico de gallo and lime-scented Mexican crema. If you can't find Mexican sour cream, substitute regular sour cream. Mexican sour cream has a milder acidic bite and a little more salt.

Ingredients:

2 lb. mahi-mahi

1/2 cup vegetable oil

3 Tbsp. lime juice

5 tsp. chili powder

1 1/2 tsp. ground coriander

1 1/2 tsp. ground cumin

1 1/2 tsp. minced garlic

Salt, to taste

8 flour tortillas

Southwestern Slaw (recipe follows)

1 cup Chipotle Pico de Gallo (recipe follows)

1/2 cup Mexican crema (recipe follows)

Directions:

Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals even in the bed. Clean the cooking grate.

Cut the mahi-mahi into 16 equal pieces.

Combine the oil, lime juice, chili powder, cumin, coriander, garlic and salt. Coat the mahi-mahi with this marinade.

Grill the fish on the first side over direct heat until the flesh is firm and well marked, about 2 minutes. Turn the fish and grill until cooked through about 1 1/2 to 2 minutes more.

Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just bubble, another 15 seconds.

Center 2 pieces of grilled fish on each tortilla and top with Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of Mexican Crema, fold in half and serve immediately.

Makes 8 servings

Southwestern Slaw

Ingredients:

2 cups fine-shredded green cabbage

2 tsp. lime juice

2 tsp. honey

2 Tbsp. minced red onion

2 tsp. minced jalapeos

2 tsp. chopped cilantro

Salt, to taste

Directions:

Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving. Makes 8 servings.

Chipotle Pico de Gallo

Ingredients:

1 cup medium-dice tomatoes (seeded before dicing)

4 tsp. minced red onion

1/2 tsp. red wine vinegar

1/2 canned chipotle pepper, minced

Salt, to taste

1 Tbsp. cilantro chiffonade

Directions:

Combine all the ingredients and mix well. The pico de gallo is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days. Makes 1 cup

Mexican Crema

Ingredients:

1/2 cup Mexican sour cream

1/2 tsp. finely grated lime zest

2 tsp. lime juice

Directions:

Combine all the ingredients and mix well. The cream is ready to use now or it can be stored in a covered container in the refrigerator for up to 2 days. Makes 1/2 cup.

Mixed Grill of Garden Vegetables

with Three Mediterranean Sauces

"The Culinary Institute of America Grilling"

This is a vegetarian's dream. Just the grilled vegetables by themselves are fantastic but with the sauce they get even tastier. To keep onions from falling apart on the grill, use toothpicks or skewers to pin the layers together.

Ingredients:

3 artichokes

1/2 lemon

2 Tbsp. lemon juice

4 Tbsp. salt

3 fennel bulbs, trimmed and quartered

18 baby carrots, peeled

18 asparagus stalks, trimmed

3 zucchini, trimmed and halved lengthwise

1/2 cup olive oil

3 Tbsp. minced garlic

1 tsp. ground black pepper

12 new potatoes, parboiled, halved

2 red onions, quartered

18 mushrooms, trimmed

2 red peppers, cored and quartered

2 yellow peppers, cored and quartered

1 cup Italian-style sauce

1 cup Greek-style sauce

1 cup North African-style sauce

Directions:

Remove the tough outer leaves from the artichokes. Cut the stem away from the artichoke, leaving about 1 inch of the stem still attached. Cut the artichoke in half and remove the choke. Rub the cut side with the lemon half.

Bring a large pot of water to boil. Add 1 tablespoon of the lemon juice and 1 teaspoon of the salt. Add the artichokes and simmer until tender, about 10 minutes. Remove the artichokes and let cool to room temperature.

Bring a second large pot of water to a roiling boil. Add 2 teaspoons salt and then, working in batches, add the fennel, carrots and asparagus, cooking until partially tender, about 3 to 4 minutes. Drain all the cooked vegetables well and let cool slightly. Score the flesh of the zucchini with the tines of a fork.

Combine the olive oil, garlic, the remaining 1 teaspoon of salt and the pepper in a large bowl. Add all the parcooked vegetables, the zucchini, the potatoes and the onions and toss to coat. Marinate the vegetables in the refrigerator for at least 30 minutes and up to 4 hours.

Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Grill all of the vegetables on both sides until tender but not mushy. Place the vegetables on the grill in the following order: red peppers, yellow peppers, zucchini, carrots, fennel, onions, mushrooms, potatoes, asparagus and artichokes. Grill the vegetables, turning as necessary, until they begin to take on color and are cooked through, about 8 to 12 minutes.

Arrange the grilled vegetables on a platter and drizzle with the remaining lemon juice. Serve with the 3 sauces at room temperature. Serves 8.

Italian-Style Sauce

Ingredients:

2 cups roughly chopped, flat-leaf parsley

1/4 cup olive oil

1 Tbsp. grated Parmesan cheese

1 Tbsp. lemon juice

3/4 tsp. minced garlic

3/4 tsp. salt

1/4 tsp. ground black pepper

Directions:

Combine all the ingredients. The sauce is ready to serve now or it can be stored in the refrigerator for up to 2 days.

Greek-style sauce

Ingredients:

1 cup feta cheese

1/4 cup minced dill

1/4 cup lemon juice

1 tsp. salt

3/4 tsp. ground black pepper.

Directions:

Combine all the ingredients. The sauce is ready to serve now or it can be stored in the refrigerator for up to 2 days.

North African-style Sauce

Ingredients:

1/2 cup olive oil

1/4 cup lemon juice

3 Tbsp. chopped parsley

2 Tbsp. chopped cilantro

1 1/2 tsp. minced garlic

3/4 tsp. paprika

3/4 tsp. ground cumin

3/4 tsp. salt

1/4 tsp. ground black pepper

Pinch ground cayenne pepper

Directions:

Combine all the ingredients. The sauce is ready to serve now or it can be stored in the refrigerator for up to 2 days.