2 Personal Gourmets Mahi Mahi filets
Garnish: 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.
4 Personal Gourmet Mahi Mahi filets Coarse salt 1 tablespoon olive oil
Salsa: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
Sauce: 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
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.