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Mahi-Mahi Saute With Grapefruit Mojo


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  • 4 mahi-mahi fillets - (8 oz ea)
  • 1 tablespoon olive oil - (to 2 tbspns)
  • 1 grapefruit peeled, and cut into sections for serving
  • Zest and juice of 2 grapefruits
  • Zest and juice of 2 limes
  • 1 small white onion thinly sliced
  • 1 teaspoon minced or pressed garlic
  • 2 tablespoons cider vinegar
  • 6 tablespoons olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons vegetable oil - (to 3 tbspns)
  • 2 green plantains peeled, and sliced 1/4" thick
  • 2 slices bacon coarsely chopped
  • 4 large shrimp peeled, deveined, and chopped
  • 1 teaspoon minced or pressed garlic
  • 2 tablespoons olive oil
  • 1 garlic clove minced or pressed
  • 1 small onion chopped
  • 1 Scotch bonnet cored, seeded, and minced
  • 1 cup cooked black beans (canned or freshly cooked)
  • 1 cup chicken broth


Servings 4


Step 1

For the mojo: Combine the citrus zests and juices with the onion, garlic, vinegar and olive oil in a medium nonreactive bowl and stir to mix. Season to taste with salt and pepper.

Arrange the mahi-mahi fillets in a shallow dish and spoon half of the grapefruit mojo over the fish. Reserve the remaining mojo for serving. Marinate the fish in the refrigerator for 2 hours.

For the mofongo: Heat the oil in a large skillet, preferably nonstick. Fry the plantain slices in batches over medium-high heat until golden brown. Drain on paper towels and set aside.

Wipe out the skillet, add the bacon and fry until crisp. Add the shrimp and garlic and continue cooking for 3 minutes, stirring occasionally. Put the mixture in a food processor, add the plantain slices and pulse just until coarsely chopped. Transfer the mofongo to a bowl, season to taste with salt and pepper, cover to keep warm and set aside.

For the black bean purée: Heat the olive oil in a medium skillet, add the garlic, onion and Scotch bonnet and sauté over medium heat until tender and fragrant, 3 to 4 minutes. Stir in the black beans and chicken broth and cook, uncovered, over medium heat for 15 minutes. Puree the mixture in blender or food processor until smooth, season to taste with salt and pepper and set aside. Cover to keep warm.

Heat the oil in a large skillet, preferably nonstick. Take the fish from the mojo marinade and sauté over medium-high heat until just opaque through, about 3 to 5 minutes per side, depending on the thickness of the fish.

To serve, ladle the warm black bean purée onto individual plates and mound the shrimp mofongo in the center. Lean the fish fillets against the mofongo and drizzle the remaining mojo sauce over the fish. Garnish the plates with grapefruit slices and serve.

This recipe yields 4 servings.

Along with his wife, Maryann, Chef Blitz recently opened a second, more casual restaurant, called Mojo, refering to the Cuban sauce/marinade of the same name. Mojo is traditionally made with sour oranges, garlic, onions and olive oil, but here the chef interprets the sauce with grapefruit and lime. Mofongo is a Puerto Rican dish based on plantains (starchy cooking bananas), usually with fried pork rinds, here with shrimp and a touch of bacon.

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