Mojo Mahi Mahi with Toasted Quinoa
- Level: Easy
- Total: 2 hr 15 min (includes marinating time)
- Active: 1 hr 20 min
- Yield: 4 servings
- Level: Easy
- Total: 2 hr 15 min (includes marinating time)
- Active: 1 hr 20 min
- Yield: 4 servings
Ingredients
Mojo:
1 cup fresh lime juice plus 1 teaspoon lime zest
3/4 cup fresh orange juice plus 1 teaspoon orange zest
1/4 cup extra-virgin olive oil
1 tablespoon fresh oregano
1 tablespoon coarsely chopped shallots
2 teaspoons ground cumin
1 teaspoon capers
6 cloves garlic
1 bunch fresh cilantro (stems and leaves)
Kosher salt and freshly ground black pepper
Mojo Mahi-Mahi:
Four 6-ounce mahi-mahi filets, boned and skinned
Neutral oil, for oiling the grill
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Toasted Quinoa, recipe follows
Tomato Mango Cucumber Relish, recipe follows
Grilled Red Cabbage Salad, recipe follows
Toasted Quinoa:
2 cups red quinoa
4 tablespoons extra-virgin olive oil
1 cup diced sweet onion
1 tablespoon minced garlic
2 cups low-sodium chicken broth
1/4 cup white wine
1 lemon, juice and zest
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh basil
1/2 cup chopped oil-packed sun-dried tomatoes
Tomato Mango Cucumber Relish:
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon ground cumin
4 Roma tomatoes, finely diced
1 hothouse cucumber, finely diced
1 mango, diced
1 shallot, minced
Kosher salt and freshly ground black pepper
Grilled Red Cabbage Salad:
1/4 cup rice vinegar
3 tablespoons white miso paste
2 tablespoons lime juice
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon low-sodium soy sauce
1/2 teaspoon chili flakes
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 small head red cabbage, cut into 1/2-inch wedges through the root (so they stay intact)
1/2 cup shredded carrots
1/2 cup bias-cut scallions
1 cup golden raisins, bloomed in hot water
Directions
- For the mojo: Place the lime juice and zest, orange juice and zest, olive oil, oregano, shallots, cumin, capers, garlic, cilantro, 1 tablespoon salt and 1 tablespoon pepper in a blender and puree until smooth. Put half aside for serving as a sauce with the finished fish and the rest in a large plastic resealable bag.
- For the mojo mahi-mahi: Add the mahi-mahi fillets to the bag with the mojo and marinate in the refrigerator for 20 to 25 minutes.
- Set a grill to high and grease well with oil to clean and create a nonstick surface. Remove the fish from the marinade and shake off any excess marinade. Pat the fish dry with paper towels and drizzle liberally with olive oil. Grill until well marked and cooked through, 4 minutes per side. Serve the fish over the Toasted Quinoa and drizzle with the reserved mojo. Garnish with Tomato Mango Cucumber Relish and Grilled Red Cabbage Salad.
Toasted Quinoa:
- Rinse the quinoa under cold water and drain. Place a large pot over medium-high heat and add the quinoa. Toast until fragrant while swirling it around so it doesn't burn, 2 to 3 minutes. Transfer the quinoa to a plate and set aside. Return the pot to the heat and coat with 2 tablespoons of the olive oil. Add the onion and cook, stirring, until golden and browned on the edges, 7 to 8 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Return the quinoa to the pot and add the broth, wine and 2 cups water. Bring to a boil, then reduce to a simmer and cook until the quinoa has popped open and the liquid has been completely absorbed, 15 to 20 minutes. Fluff with a fork and allow to cool slightly.
- In a large bowl, whisk the lemon zest and juice and remaining 2 tablespoons of olive oil. Season with salt and pepper. Add the fresh basil and sun-dried tomatoes. Just before serving, toss the quinoa with the dressing.
Tomato Mango Cucumber Relish:
- Toss the olive oil, cilantro, lime juice, cumin, tomatoes, cucumber, mango, shallot, 1/2 tablespoon salt and 1 teaspoon pepper in a mixing bowl and let rest for 20 minutes before serving to allow the flavors to come together.
Grilled Red Cabbage Salad:
- Combine the rice vinegar, miso paste, lime juice, sugar, sesame oil, soy sauce, chili flakes, 1/4 teaspoon salt and 1 teaspoon pepper in a large mixing bowl and whisk to emulsify.
- Prepare a grill for medium-high heat. Oil and season the cabbage wedges with salt and pepper. Place the cabbage on the grill and cook until marked on both sides, 2 to 3 minutes per side. While the cabbage is still warm, drizzle it with the white miso dressing so it soaks it up and the flavors marry together. Toss the cabbage with the carrots, scallions and raisins.
