Tirado de Mahi Mahi

Name: Tirado de Mahi Mahi
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Canola oil, for brushing; 59 milliliters fresh cilantro leaves, plus more for garnish; 237 milliliters fresh ruby red grapefruit juice; 3 teaspoons ground cumin; 1 Hass avocado, halved, pitted, peeled and diced; 2 Tbsps honey; 1 large jalapeno pepper, thinly sliced; 1 kilograms center-cut mahi mahi fillet; 1 small ripe mango, halved, pitted, peeled and diced; 59 milliliters olive oil; 1 small Spanish onion, halved and thinly sliced; 59 milliliters red wine vinegar; 8 servings Salt and freshly ground black pepper; 1 Tbsp sweet paprika

Tirado de Mahi Mahi requires roughly 1 hour and 20 minutes from start to finish. For $6.39 per serving, you get a main course that serves 8. One serving contains 422 calories, 33g of protein, and 26g of fat. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. If you have jalapeno pepper, honey, olive oil, and a few other ingredients on hand, you can make it. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

Whisk together the juice, 1/4 cup vinegar, 1/4 cup olive oil, honey, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Olive Oil

Vinegar

Honey

Juice

Equipment you will use

Whisk

Add the onions and jalapeno, toss to coat and let sit at room temperature while you grill the fish.

Ingredients you will need

Jalapeno Pepper

Onion

Fish

Equipment you will use

Grill

Heat a grill (gas or charcoal) to medium-high heat.

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Canola Oil

Paprika

Pepper

Cumin

Fish

Salt

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.

Equipment you will use

Grill

Place the fish on a platter and top with the onion mixture.

Ingredients you will need

Onion

Fish

Let the fish sit at room temperature for 30 minutes to 1 hour.

Ingredients you will need

Fish

While the fish cures, make the avocado and mango topping.

Ingredients you will need

Avocado

Mango

Fish

Put the avocado and mango in a large bowl.

Ingredients you will need

Avocado

Mango

Equipment you will use

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.

Ingredients you will need

Red Wine Vinegar

Cilantro

Salt And Pepper

Olive Oil

Cumin

Mango

Onion

Fish

Equipment

Whisk

Grill

Bowl

Ingredients

Servings:

8servings

Canola oil, for brushing 59milliliters

fresh cilantro leaves, plus more for garnish 237milliliters

fresh ruby red grapefruit juice 3teaspoons

ground cumin 1

Hass avocado, halved, pitted, peeled and diced 2Tbsps

honey 1large

jalapeno pepper, thinly sliced 1kilograms

center-cut mahi mahi fillet 1small

ripe mango, halved, pitted, peeled and diced 59milliliters

olive oil 1small

Spanish onion, halved and thinly sliced 59milliliters

red wine vinegar 8servings

Salt and freshly ground black pepper 1Tbsp

sweet paprika

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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.

Straw yellow hue, accompanied by a close-focused nose of pear, apricot and white flowers. The fruity palate, with top notes of stone fruit, shows ripeness and roundness well supported by an elegant acidity and savoriness, ensuring a long, lingering finish.