DIRECTIONS
Preheat the oven to 400°F
Marinate the fish:
In a small bowl, combine the melted butter, lime juice, garlic, paprika, salt and cayenne pepper. Pat the mahi fillets dry and place the fish in a small rectangular baking dish. Pour the marinade over the fish. Place an air-tight lid or aluminum foil on the baking dish and let the fish marinate in the refrigerator for 30 minutes.
Char the corn:
Meanwhile, preheat a heavy skillet over medium-high heat. While the skillet is preheating, hold the corn by the stem and place it upright on a cutting board. Using a sharp knife, starting from the top, and getting as close to the cob as possible, cut the kernels off of the cob. Rotate the cob clockwise on the cutting board as you cut strips of corn off of the cob from a top to bottom motion. Add the corn to the preheated skillet and saute, stirring occasionally, until the kernels are lightly charred, about 5 minutes. Once the corn is charred, remove the skillet from the heat and place the corn in a medium bowl to cool. Wipe the skillet out to warm tortillas in Step 6.
Peach & Jalapeno Salsa:
Add the peaches, jalapeños, red onion, lime juice and kosher salt to the bowl containing the corn. Toss to coat. Cover and refrigerate until ready to use.
Bake the fish:
Uncover the baking dish and place it in the oven. Bake the fish until it is firm to the touch and flakes easily, about 15 minutes. Once the fish is cooked, flake the fish with a fork in the baking dish.
Assemble the tacos:
Warm tortillas in the skillet used for the corn over medium-high heat. Top each tortilla with fish, salsa and a simple mexican crema, if desired. Serve with extra lime wedges if you like.
Notes:
For simple Mexican crema:
Combine 2 Tbs. mayonnaise, 2 Tbs. sour cream or yogurt, zest of 1 lime, and 1 finely grated garlic clove in a small dish. Dollop on top of fish tacos.