- 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
Heat a grill (gas or charcoal) to medium-high heat. Brush the fish on one side with canola oil and sprinkle with salt, pepper, the paprika and 2 teaspoons cumin. Flip, brush the second side with canola oil and sprinkle 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. Flip and cook uncovered another 5 or so minutes, until just barely cooked through. 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.
While the fish cures, make the avocado and mango topping. Put the avocado and mango in a large bowl. Add the remaining 2 tablespoons olive oil, the remaining1 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 mixture off the fish, spoon the mango mixture across the top, garnish with whole cilantro leaves and serve.