Tirado de Mahi Mahi
By á-4606
Ingredients
- 1 cup fresh ruby red grapefruit juice
- 1/4 cup plus 1 tablespoon red wine vinegar
- 1/4 cup plus 2 tablespoons olive oil
- 2 tablespoons honey
- Salt and freshly ground black pepper
- 1 small Spanish onion, halved and thinly sliced
- 1 large jalapeno pepper, thinly sliced
- One 3-pound center-cut mahi mahi fillet
- Canola oil, for brushing
- 1 tablespoon sweet paprika
- 2 1/2 teaspoons ground cumin
- 1 Hass avocado, halved, pitted, peeled and diced
- 1 small ripe mango, halved, pitted, peeled and diced
- 1/4 cup fresh cilantro leaves, plus more for garnish
Details
Servings 6
Preparation time 10mins
Cooking time 20mins
Preparation
Step 1
1. Whisk together the juice, 1/4 cup vinegar, 1/4 cup
olive oil, honey, and salt and pepper to taste. Add the
onions and jalapeno, toss to coat and let sit at room
temperature while you grill the fish.
2. Heat a grill (gas or charcoal) to medium-high heat.
3. Brush the fish on one side with canola oil and sprinkle
with salt, pepper, the paprika and 2 teaspoons
cumin.
4. Flip, brush the second side with canola oil and sprink-
le with salt and pepper. Place the spice-rubbed side
down on the grill, cover and cook until the first side is
crusty and golden-brown, 5 to 6 minutes.
5. Flip and cook uncovered another 5 or so minutes,
until just barely cooked through.
6. Place the fish on a platter and top with the onion
mixture. Let the fish sit at room temperature for 30
minutes to 1 hour.
7. While the fish cures, make the avocado and mango
topping. Put the avocado and mango in a large bowl.
8. Add the remaining 2 tablespoons olive oil, the remain-
ing1 tablespoon red wine vinegar, the remaining 1/2
teaspoon cumin, the cilantro, and salt and pepper and
toss gently to combine. Scrape most of the onion mix-
ture off the fish, spoon the mango mixture across the
top, garnish with whole cilantro leaves and serve
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