For dinner tonight, try something new! Here are a couple of recipes from Barnaby’s and Brothers Pizza for you to make yourself or simply try them when you go out tonight.
Barnaby’s — Mahi Mahi Tacos:
Fish Tacos:
- 6 ounces Mahi Mahi filet
- Jamaican Jerk Seasoning
- 3 6-inch flour tortillas
- Chopped romaine or iceberg lettuce
- 1 cup Cheddar Jack cheese
Mango Salsa:
- 3 mangoes
- 3 Roma tomatoes
- 1 green bell pepper
- 2 jalapeños
- 1 teaspoon salt and pepper
- 3 limes
- 1/2 bunch cilantro
Chipotle Ranch:
- 4 ounces Ranch dressing
- 1 ounce Chipotle Tabasco sauce
Directions:
- Rub Mahi Mahi filet with Jamaican jerk seasoning and let marinade
- Dice mangoes, tomatoes, and bell peppers in a 1/4-inch dice
- Remove seeds from jalapeños and dice
- Chop cilantro leaves without stems
- Combine, add paprika, cumin, salt and pepper to taste
- Take 3 limes and roll with pressure on hard surface to break up the juices in limes
- Juice limes into mixture, mix well and let sit
- Grill Mahi Mahi 4-5 minutes on each side until inside is white and flaky. Let rest for 3-5 minutes
- Grill tortilla shells in frying pan with cheddar jack cheese to soften tortillas and melt cheese
- Top tortillas with lettuce, slice the Mahi Mahi and place on lettuce
- Top with mango salsa and drizzle with chipotle ranch
- Garnish with fresh lime wedges
Brothers Pizza & Pasta — Verticelli: 
Ingredients:
- 1 cup of walnuts
- 1 cup of parmesan
- 6 tablespoons of garlic
- 4 cups of basil
- 4 cups of arugula
- 2 cups of olive oil
Directions:
- Roughly chop walnuts
- Combine basil, arugula, walnuts, garlic, and Parmesan cheese in blender or food processor
- With blender or food processor running, gradually add olive oil to desired consistency (more oil to be used as sauce, less oil for use as a spread or dip)
- Toss pesto with capellini and chicken
For more amazing items you can make for breakfast, lunch, or dinner, check out our September Edible West Chester Issue.
