Grilled Mahi Mahi With Blood Orange Sauce And Salsa

Course : Grilling
Serves: 4
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1/2 cup butter -- cut into 1/2 inch cubes
1/4 cup heavy cream
1/2 cup wine -- white
1/4 cup red wine vinegar
2 small shallots -- finely chopped
1 cup blood orange juice -- (about 6 blood oranges)
1/2 teaspoon cracked black pepper
1 teaspoon coarse salt
1/4 cup red wine vinegar
1/4 cup oil -- olive
1 small red onion -- julienne
1 medium arbol chile
1 bunch cilantro -- leaves only, roughly chopped
4 medium blood oranges -- peeled and sectioned
1 tablespoon oil -- olive
1 teaspoon coarse salt
4 fillets mahi mahi fillets -- (6 ounce)

Preparation / Directions:

Sprinkle fish with salt, brush with oil and grill until cooked through, about 3 to 4 minutes per side. To make the salsa, combine the blood oranges, cilantro, Arbol chile, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside. To make the sauce, simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine and reduce again. Stir in cream and heat just to simmer. Remove from heat and stir in butter piece by piece until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm. To serve, place fillets on individual plates, spoon sauce over fish and top with salsa.

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