Mahi Mahi With Blood Orange Avocado And Red Onion Salsa Recipes

GRILLED MAHI MAHI WITH BLOOD ORANGE SAUCE AND SALSA

Steps:

• 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.

MAHI-MAHI WITH BLOOD ORANGE, AVOCADO AND RED ONION SALSA

Steps:

• Using a small sharp knife, cut peel and white pith from orange, Working over small bowl, cut between membrane to release segments.
• Add Avocado, onion, jalapeño and lime juice to bowl with orange; stir gently to blend. Season salsa to taste with salt.
• Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
• Place one fillet on each of the 2 plates. Spoon salsa over fish and serve.

GRILLED MAHI MAHI WITH AVOCADO SALSA

Steps:

• Cut avocado, tomato into 1/2 inch chunks, add minced onion, and jalapeno, cilantro and lime juice and salt.
• Mix together and store in fridge can be made hours before.
• Meanwhile take mahi mahi and cut into strips.
• Add olive oil, lime, salt and pepper and marinate for 20-30 minutes.
• Grill over coals or on a grill or under broiler for 6-8 minutes per side.
• Serve fish with salsa on top.