Grilled Mahi-Mahi, Ceviche-Style
- 4 skinless mahi-mahi fillets, approximately 2 pounds
- 2 teaspoons kosher salt
- 1/2 cup diced red onion
- 1/4 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon minced jalapeno
- 1/4 cup dark brown sugar, packed
- 1/4 cup tequila
- 1 tablespoon olive oil
- 1/4 cup freshly chopped cilantro leaves
Rub the fillets with kosher salt and set aside. In a non-reactive bowl, combine the onion, lime juice, orange juice, jalapeno, sugar and tequila. Mix to dissolve the sugar, and add the fillets to the bowl. Marinate in the refrigerator for 2 hours, turning the fillets once after 1 hour. Remove the fillets from the marinade and set it aside. Pat the fillets dry with paper towels and lightly coat with the olive oil.
Heat a grill to high and place the fillets over direct heat until they are just cooked through - opaque at the center but still moist, approximately 3 to 4 minutes per side. While the fish is grilling, transfer the reserved marinade to a saucepan and heat until it is reduced to about 3/4 cup. Using tongs, remove the fillets to serving plates and divide sauce equally among them. Top with the cilantro.
Recipe courtesy Alton Brown, 2007
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Rachael Ray