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It's Bobby here for you today.
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I've got a great recipe, fish fajitas,
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one of my favorite things.
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this is from "Recipes from the Road:
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The Deen Bros. Cookbook."
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This is going back in time.
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In 2006, Jamie and I had a show called "Road Tasted"
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and we traveled all over the country and we went to,
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this particular recipe is inspired
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by going to, we were in California,
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we were at a place called Phil's Seafood Market
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in, gosh, it escapes me now.
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We went all over the country.
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But this is a recipe from our show "Road Tasted"
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and "Recipes from the Road Cookbook,"
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which is a very good book and it's full of great recipes.
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So I've got mahi-mahi here.
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I've got a few pieces or a couple of pieces,
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These were like six ounce pieces of fish,
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and I've cut 'em into strips
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and we're just seasoning them with a little salt and pepper.
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And I've got a skillet hot over here on the stove top.
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and we're gonna sear up our fish,
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and make some fajitas with fresh avocado,
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We'll take good care of this. Make sure not to burn it.
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Grab a pair of tongs.
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Why don't we go ahead and...
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Fish looks really, really good.
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It'll only take a few minutes in the skillet.
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Our fajitas have been warmed up on the skillet.
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Be careful when you do this.
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Hope I don't make an example out of myself.
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A lot of people get cut
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trying to get the seed out of the avocado there.
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And then all you really need is just a spoon.
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That avocado's beautiful too, Theresa.
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I thought, "Oh, this thing might not be ready,"
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but it's really, really pretty.
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I've told you all before,
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but we eat a lot of them at my house.
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One piece stuck just a little bit and broke on me,
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but that's all right.
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Mahi is the perfect fish for a fish fajita.
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Mm-hmm. And these look nice, nice, nice.
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I'll go ahead and try mine off.
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- [Theresa] How do you know when mahi's cooked?
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- [Bobby] Looking at it for me.
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- [Bobby] You know what I mean?
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- [Theresa] You can just tell the opaque kinda goes away.
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- Just kind of looking at it.
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And you know, when you're looking
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at a quarter inch thickness on this fish,
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I put it on a medium-high skillet
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for, gosh, about three or four minutes per side
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and that's ample time to cook it all the way through.
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So just by looking at it.
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You know, the one thing you don't wanna do to fish
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And if you get good quality fish,
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you can undercook it just a little bit
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and have no worries at all.
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So that looks beautiful to me.
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Starting to tear up just a little bit,
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but we're gonna be okay.
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You know, lemon juice, lime juice for an avocado
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is just like a natural preservative.
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Not that this needs preserving
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'cause we're about to scarf it down.
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But that lime juice on the fish
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and the avocado together, really, really nice.
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That looks really good.
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- [Theresa] That was so sweet of you to make us lunch.
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- You're welcome. (laughs)
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Bon appetit, everyone.
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Beautiful fish fajitas, courtesy of the Deen brothers.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
