Tequila marinated Mahi Mahi w/ Tomatillo avocado sauce

By Nitaj3

Ingredients

• 4 fillets Mahi Mahi
• 1 pint grape tomatoes, washed and stems removed
• 4 tablespoons extra-virgin olive oil
• 1 jalapeno or serrano chili, stem removed and minced
• 2 basil leaves, chopped fine
• For the Marinade * * * *
• 1 cup orange juice
• 1/4 cup tequila
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon whole coriander
• 1 tablespoon black peppercorns
• For the Avocado-Tomatillo Sauce * * * *
• 8 ounces tomatillos, husks and stems removed and washed
• 1 medium tomato, stem removed and quartered
• 1 avocado, pit removed and flesh scooped out
• 1/2 onion, roughly chopped
• 1 teaspoon red pepper flakes
• juice of 1/2 lime
• sea salt

Details

Servings 4

Preparation

Step 1

Make the marinade:

In a medium bowl, whisk together the orange juice, tequila, olive oil, coriander, and peppercorns. Place Mahi Mahi fillets in a shallow dish and pour marinade over top. Cover and refrigerate for 1 to 2 hours.



Make the Avocado-Tomatillo Sauce:

Place the tomatillos, tomato, avocado, onion, red pepper flakes, and lime juice in a food processor. Pulse until mixture is well combined but still a bit chunky. If sauce is too thick, thin with a little cold water. Season with sea salt. Place in another bowl, cover and refrigerate until needed.



Prepare the Grape Tomatoes:

Soak 4 wooden skewers in water for at least 15 minutes. In a small bowl, whisk together the olive oil, chili, and basil. Place the tomatoes on the wooden skewers. Brush or drizzle the oil mixture over the tomatoes.

Heat a grill that is lightly oiled. Remove the fish from the marinade and place onto the hot grill. Cook until flesh is firm to the touch, approximately 3-4 minutes per side.

While the fish is cooking, place the tomatoes skewers on the hot grill. Watch for charring, gently turning the skewers once or twice.



To Serve:

Place one grilled Mahi Mahi fillet onto each plate with a skewer of tomatoes on the side. Spoon some of the avocado-tomatillo sauce over the fish.

Serve with rice or a mixed-green salad and bread. Enjoy.