Oa’oa Tahitian Tacos

Mahi Mahi Lettuce Wraps with Citrus Rum Sauce, Rum Aioli, and Mango Salsa

oa'oa tahitian tacos

   Oa’oa translates to delicious but that only begins to describe these wraps. The tastes range far just like the fish, crossing the Pacific from the islands to Mexico. Mahi mahi is a mild sweet fish that combines wonderfully with the salty Asian ginger/ soy glaze. The amazing aioli and the fresh crisp lettuce tastes truly blend it into a mouth pleaser.           

   Someday I will go back to that particular harbor but for now, these tacos and my memories will get me through.

A song that truly hits the mark on my memory of this, and my suggested listening for this recipe, is One Particular Harbour by Jimmy Buffett. As the story tells it took a life-threatening storm to help me make up my mind about going home. This song speaks to the part of me that still longs for my Paradise. The chorus sings of my lifelong caring for our planet while the verses conjure images of Paradise left behind but never forgotten. 



 

 

 

lettuce wrap

ingredients tacos

Fish and Glaze

1/4 cup soy sauce
2 tablespoons fresh lime juice
2 tablespoons honey
1/8 teaspoon ground red pepper
1 tablespoon canola oil
1 tablespoon dark sesame oil
2 tablespoons minced fresh ginger
2 garlic cloves, minced
Bibb lettuce leaves to use as wraps
4 (6-to-8 ounce) mahi mahi fillets, about 1 inch thick cut into strips

Citrus Rum Sauce

1 teaspoon olive oil
1 teaspoon garlic (chopped, 1 clove)1⁄4 cup sweet chili sauce
1⁄4 cup dark rum
1⁄2 cup orange marmalade
salt and pepper
4 orange (sliced)

Rum Aioli

2 garlic cloves, minced
3 cups grapeseed oil, divided 1 tablespoon sherry vinegar 1/2 teaspoon kosher salt
3 egg yolks
1 tablespoon dark rum

Mango Salsa
1 Mango – peeled and diced

1 Tbsp jalapeno pepper chopped fine

1/3 cup red onion diced
1 Tbsp lime juice
1/3 fresh cilantro – chopped

Salt and pepper to taste

 

prep

Fish and Glaze

Remove the skin to begin and rinse the fillets in cool water.

Whisk together first 4 ingredients in a small bowl until well combined. Set aside.

Heat canola oil and sesame oil in a large nonstick skillet over medium heat.

Add ginger and garlic; cook, stirring constantly until fragrant ( about 1 minute).

Stir in soy sauce mixture and bring to a boil

Add fish fillets, cover and cook for about 4 minutes. Carefully turn fillets over using a spatula recover, and cook 3 to 5 minutes longer. Transfer fillets to serving plates and When slightly cool, flake gently into large chunks.

Spread a little rum aioli on a lettuce leaf then add fish. Top with mango salsa and drizzle with some of the reserved sauce then roll. Secure with a toothpick if needed and serve.

 

Mango Salsa

Chop and combine all the salsa ingredients.

Rum Aioli

Combine garlic and 1 cup oil in a small saucepan over medium-low heat.

Cook 5 minutes or until garlic starts to sizzle. Remove from heat; let cool completely.

Combine vinegar, salt, and egg yolks in a blender. Process until combined.

Combine garlic oil and the remaining 2 cups oil in a 4-cup glass measuring cup.

With blender running, slowly drizzle oil mixture into blender; process 2 minutes.
Transfer mixture to a large bowl and stir in rum.

Citrus Rum Sauce
In a small saucepan, over medium heat, sauté the olive oil and garlic for 3-5 minutes.

Mix in the sweet chili sauce, rum, and orange marmalade and stir often until a syrup is formed and all the marmalade is melted, remove from heat.

Adjust seasoning with salt and pepper as needed.

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