Category - Wild Seafood
SKU: 560
12 (6/7 oz.) Filets 

The classic Hawaiian fish with a medium flavor and texture. Perfect for the grill or making fish tacos.

Recommended Cooking Method:
Bake at 350° for 20 minutes.


2 Personal Gourmets Mahi Mahi filets
1/4 cup canola oil
1 lime, juiced
1 tablespoons chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas

Shredded cabbage
Hot sauce 
Sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Salsa, of your liking


Preheat grill to medium-high heat. Place fish in a medium size dish.
Whisk together the oil, lime juice, jalapeno, and cilantro and pour
over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down.
Grill the fish for 4 minutes on the first side and then flip for 30 seconds
and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish
among the tortillas and garnish with any or all of the garnishes.



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4 Personal Gourmet Mahi Mahi filets
Coarse salt
1 tablespoon olive oil

4 blood oranges, peeled and sectioned
1 bunch cilantro, leaves only, roughly chopped
1 Arbol chile
1 small red onion, julienned
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon coarse salt
1/2 teaspoon cracked black pepper 

1 cup blood orange juice (about 6 blood oranges)
2 shallots, finely chopped
1/4 cup red wine vinegar
1/2 cup dry white wine
1/4 cup heavy cream
1/2 cup butter, cut into 1/2 inch cubes


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.

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