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
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
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
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
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