Grilled Mahi-Mahi, Ceviche-Style

Name: Grilled Mahi-Mahi, Ceviche-Style
Prep time: 2 h 18 min
Cook time: 2 h 18 min
Total time: 2 h 18 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters freshly chopped cilantro leaves; 59 milliliters dark brown sugar, packed; 1 Tbsp minced jalapeno; 2 teaspoons kosher salt; 59 milliliters freshly squeezed lime juice; 4 fillets skinless mahi-mahi fillets, approximately 2 pounds; 1 Tbsp olive oil; 59 milliliters freshly squeezed orange juice; 118 milliliters diced red onion; 59 milliliters tequila

Need a gluten free, dairy free, and pescatarian main course? Grilled Mahi-Mahi, Ceviche-Style could be a spectacular recipe to try. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains around 32g of protein, 5g of fat, and a total of 275 calories. A mixture of freshly cilantro leaves, lime juice, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 2 hours and 18 minutes.

Instructions

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.

Ingredients you will need

Orange Juice

Kosher Salt

Lime Juice

Jalapeno Pepper

Tequila

Onion

Sugar

Dry Seasoning Rub

Equipment you will use

Bowl

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.

Ingredients you will need

Sugar

Equipment you will use

Bowl

Remove the fillets from the marinade and set it aside. Pat the fillets dry with paper towels and lightly coat with the olive oil.

Ingredients you will need

Olive Oil

Marinade

Equipment you will use

Paper Towels

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.

Ingredients you will need

Cilantro

Marinade

Sauce

Fish

Equipment you will use

Sauce Pan

Grill

Tongs

Equipment

Ingredients

Servings:

59milliliters

freshly chopped cilantro leaves 59milliliters

dark brown sugar, packed 1Tbsp

minced jalapeno 2teaspoons

kosher salt 59milliliters

freshly squeezed lime juice 4fillets

skinless mahi-mahi fillets, approximately 2 pounds 1Tbsp

olive oil 59milliliters

freshly squeezed orange juice 118milliliters

diced red onion 59milliliters

tequila

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Clos Windsbuhl Vendange Tardive Pinot Gris. It has 5 out of 5 stars and a bottle costs about 99 dollars.