Grilled Mahi Mahi

By ldijoe

Ingredients

• 2 pounds fresh Atlantic-caught mahi mahi fillet, also known as dolphinfish or dorado, cut into 4 equal pieces
• 4 to 5 tablespoons extra-virgin olive oil
• 2 medium-sized red onions, cut into slices 1/8 inch thick
• Freshly ground white pepper
• 1 sprig fresh thyme, leaves only, plus extra small sprigs for garnish
• 1/2 cup dry white wine
• 1/2 cup organic heavy cream
• Olive oil-flavored nonstick cooking spray
• Salt
• 4 tablespoons unsalted butter, cut into small pieces

Details

Servings 4
Preparation time 15mins
Cooking time 23mins

Preparation

Step 1

Put the mahi mahi fillets in a shallow dish, drizzle with 2 tablespoons of the olive oil, and top with a few slices of the onion and some white pepper. Cover with plastic wrap and leave to marinate in the refrigerator for 2 to 3 hours.

About 30 minutes before cooking, start a fire in an outdoor grill. Remove the fish from the refrigerator.

While the fire is heating, put a large saute pan over medium heat and add the remaining olive oil. Add the remaining onion and saute, stirring frequently, until they have begun to turn very slightly golden but are still crisp, about 5 minutes. Stir in the thyme leaves.

Add the wine to the pan, raise the heat to high, and stir and scrape with a wooden spoon to deglaze the pan deposits. Boil the wine until it has reduced by about half, 3 to 5 minutes. Stir in the cream and continue to cook, stirring frequently, until the liquid has reduced slightly to a consistency just thick enough to coat the spoon lightly, 3 to 5 minutes more. Season to taste with salt and pepper. A few pieces at a time, briskly stir in the butter. Remove the pan from the heat, cover, and set aside to keep the mixture warm.

Remove the fish fillets from the dish, discarding the onion slices that had topped them. Lightly spray the fish on both sides with olive oil-flavored nonstick cooking spray and season with salt. Grill until the fish is golden brown and feels slightly spring when carefully touched lightly and quickly with a fingertip, 5 to 7 minutes per side depending on thickness. (Alternatively, saute over high heat in a mixture of olive oil and butter.)

To serve, spoon the onion butter onto 4 warmed dinner plates. Place the mahi mahi fillets on top and garnish with small thyme sprigs. Serve immediately.