Tacos with Mahi-Mahi (Dolar) and Citrus

Ingredients:

• 700 g of dolphin fillet, cut into portions
• 1 tbsp chili powder
• Juice of 1 lime
• 2 oranges (squeeze 1 orange, cut 1 into slices)
• 1 teaspoon dried oregano
• 1/2 tsp ground cumin
• 3 green onions, coarsely chopped
• 2 tablespoons ancho chili powder
• 2 teaspoons apple cider vinegar
• 1 tsp. brown sugar
• 8 sprigs of thyme
• 6 bay leaves
• Corn tortillas, warm with a variety of toppings (cheese, green onions, chips, salsa) for serving

Preparation:

1. Line a baking sheet with a large piece of aluminum foil; place the fish fillets in a single layer on the foil and sprinkle with 1/2 teaspoon of salt.
2. In a blender, mix both types chili powder, lime juice, orange juice, oregano, cumin, onion, vinegar, and brown sugar until smooth. Spread this mixture over the fish. Top with thyme sprigs and bay leaves, then orange slices. Cover the fish with another layer of foil and press the edges to seal tightly. Marinate in the refrigerator for 1 to 4 hours.
   
   Recipe jerk marinade.
3. Position a rack in the upper third of the oven and preheat to 220°C (425°F). Place the fish in the oven and bake until cooked through, about 25 minutes. Remove the sprigs, bay leaf, and orange slices. Serve the fish in tortillas with various toppings.
   
   

   Fried spring onions

   Trim 2 bunches of spring onions; halve large onions. Cook the onions in a large cast-iron skillet over medium-high heat until softened and slightly blackened, 5 to 8 minutes. Cut into pieces and sprinkle with lime juice and salt.