While the scope of Nick Rabar’s career has afforded him great range in the kitchen and considerable business expertise, it is ownership of his dishes that has brought him the deep satisfaction that attracted him to the kitchen almost 20 years ago.
“Being back in the kitchen keeps me connected to the ingredients that I love, allowing me to create excitement with each plate, ” said the chef, a Rhode Island television personality.
Nick’s passion for healthy food is evident as he creates this gluten-free Mahi Mahi Tacos recipe with Four Town Farm Corn & Peppadew Relish and Honey-Chipotle Vinaigrette & Baby Cilantro.
The wonderful combination of citrus, sweet, and spice add zip to this gluten-free, delicious low-fat fish taco.
Gluten-free Mahi Mahi
4 corn taco shells
1 mahi mahi
Pinch of salt
2 ounces olive oil (a scant 1/4 cup)
2 ears of corn, steamed and removed from cob
6 ounces Peppadew peppers, small diced
1 shallot, minced
1 Roma tomato concasse (peeled and seeded, small diced)
6 mint leaves, chiffonaded
6 cilantro leaves, chiffonaded
1 tablespoon cider vinegar
1 tablespoon olive oil
Pinch of salt
Honey Chipotle Dressing:
2 ounces chipotle adobo sauce
1 ounce honey
1 ounce water
1/2 ounce rice vinegar
Fish: Preheat oven to 450 degrees. Season fish with olive oil, lime and salt. Bake for 10 minutes until cooked through.
Taco shells: In a non-stick pan over medium heat, cook the shells until they steam and soften, about 1 minute on each side.
Honey Chipotle Dressing: Combine all ingredients and blend until fully incorporated.
Relish: In a sauté pan over medium-high heat, add oil and sauté shallots, Peppadews, corn and tomatoes. Cook, stirring often to not brown. Once cooked but still al dente, add vinegar and lime juice. Reduce liquid and remove from heat. Season with salt and pepper and fold in mint and cilantro.
Build tacos starting with shells, add fish, top with corn relish and honey-chipotle dressing.
Recipe courtesy of Nick Rabar, www.avenuenamericankitchen.com/chef_2_go, 2013.