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Ingredientes
- 4 x six-oz Mahi mahi fillets Coarse salt as needed
- 1 Tbsp. Extra virgin olive oil
- 4 x Blood oranges peeled, sectioned
- 1 bn Cilantro, leaves only roughly minced
- 1 x Arbol chile
- 1 sm Red onion julienned
- 1/4 c. Extra virgin olive oil
- 1/4 c. Red wine vinegar
- 1 tsp Coarse salt
- 1/2 tsp Cracked black pepper
- 1 c. Blood orange juice (abt 6 oranges)
- 2 x Shallots finely minced
- 1/4 c. Red wine vinegar
- 1/2 c. Dry white wine
- 1/4 c. Heavy cream
- 1/2 c. Butter cut in 1/2" cubes
Direcciones
- Sprinkle fish with salt, brush with oil and grill till cooked through, about 3 to 4 min per side.
- To make the salsa, combine the blood oranges, cilantro, Arbol chile, onion, extra virgin olive oil, red wine vinegar, salt and pepper. Mix well and set aside.
- To make the sauce, simmer blood orange juice over low heat till reduced to 1/4 c., 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 in white wine and reduce again. Stir in cream and heat just to simmer. Remove from heat and stir in butter piece by piece till incorporated. Stir in reserved blood orange syrup, strain sauce and keep hot.
- To serve, place fillets on individual plates, spoon sauce over fish and top with salsa.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 4 servings | |
| Calories 564 | |
| Calories from Fat 387 | 69% |
| Total Fat 43.89g | 55% |
| Saturated Fat 18.96g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 904mg | 38% |
| Potassium 804mg | 23% |
| Total Carbs 3.64g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.82g | 1% |
| Protein 32.18g | 51% |
