Get the inside scoop on what's cooking at
Taste of the Trib
Chicken Braciole is filled with prosciutto, Romano and Mozarella cheese and then covered with a mushroom and white wine sauce.
Browse from over 714 recipe videos! All Recipe Videos »
Browse all text recipes! All Text Recipes »
While the scope of Nick’s career has afforded him great range in the kitchen and considerable business expertise, it is ownership 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." Nick’s passion for healthy food is evident as he creates this Mahi Mahi Tacos recipe with Four Town Farm Corn & Peppadew Relish and Honey-Chipotle Vinaigrette & Baby Cilantro. Nick takes this native fish of Rhode Island and combines it with a wonderful combination of citrus, sweet, spice and zip to create a gluten-free, delicious low fat fish taco.
4 Corn taco Shells
1 Mahi Mahi
2 ounces Olive oil
2 Ears of corn, steamed and removed from cob
6 ounces Peppadew peppers, small diced
1 Shallot, minced
1 Roma tomato concasse, small diced
6 Mint leaves, chiffonade
6 Cilantro leaves, chiffonade
1 Tablespoon Cider Vinegar
1 Tablespoon Olive oil
Honey Chipotle Dressing:
2 ounces Chipotle Adabo sauce
1 ounce Honey
1 ounce Water
½ ounce Rice vinegar
Fish: Preheat oven to 450 degrees. Season fish with olive oil, lime and salt. Bake for 10 minutes until cooked through.
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.
With an accomplished 20 year culinary career under his belt, Nick Rabar dove onto the television scene and never looked back. Emmy nominated for his hit show Nick Rabar: Chef 2 Go and Author of the ac