Matador Room – Miami, FL
Located in The Miami Beach EDITION Hotel, this is a restaurant not to miss while you’re in Miami. You walk through the bar on your way to the dining room which is stunning in itself with floor to ceiling photos of matadors doing what they do best. The colors are rich and inviting, definitely a swanky hangout for a drink and nibbles.
We sat outside on the terrace rather than in the main dining room which was very lovely and green with plants hanging above and all around. Overall our meal was spectacular from start to finish. So much fresh seafood, I could have eaten here every day. Absolutely nothing about this meal was disappointing.
Spicy Tuna Tartare, Black Olive, Cucumber and Avocado
Florida Stone Crab, Mustard Sauce and Dill Dip
Crispy Florida Black Grouper Tacos, Aioli and Cabbage-Chili Pickle
Raw Shaved Florida Red Snapper with Green Chili Dressing, Crunchy Rice and Herbs
Roasted Snapper, Sweet Chili-Garlic Sauce, Crunchy Potatoes and Farm Beans
Tres Leches Cake, Glazed Pineapple
Warm Vanilla Fritters, Mexican Chocolate
Baja Fish Tacos
During the summer months I tend to have a serious craving for fish tacos. They’re not too heavy and have all the flavors of summer that I love. I found this recipe that I had printed a long time ago and decided to give it a whirl. Good thing I did…VERY tasty and I’ll definitely be making these again. I used rockfish instead of magi-mahi which was delicious but either will do.
- 2 lb mahi-mahi
- 1/2 cup vegetable oil
- 3 tbsp lime juice
- 5 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 1/2 tsp minced garlic
- Salt, to taste
- 8 flour tortillas, 8 inches in diameter
- Southwestern Slaw
- 1 cup Pico de Gallo
- 1/2 cup Mexican Crema
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 in an even bed. Clean the cooking grate.
Cut the mahi-mahi into 16 equal slices.
Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the 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 start to bubble, another 15 seconds.
Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Pico de Gallo. Add a dollop of Mexican Crema, fold in half, and serve immediately.
- 1/2 cup Mexican sour cream
- 1/2 tsp finely grated lime zest
- 2 tsp lime juice
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.