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Course: Mains
Keyword: Grill, Grilled Mahi-Mahi, Ceviche-Style, Seafood, Summer, Tequila

Grilled Mahi-Mahi, Ceviche-Style

ACTIVE TIME: 18 minutes
TOTAL TIME: 2 hours 18 minutes
Yield: 4 servings
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  • 4 (8-ounce) skinless mahi-mahi fillets
  • 2 teaspoons kosher salt
  • 1/2 cup diced red onion
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon minced jalapeno
  • 1/4 cup packed dark brown sugar
  • 1/4 cup tequila
  • 1 tablespoon olive oil
  • 1/4 cup freshly chopped cilantro leaves
ACTIVE TIME: 18 minutes
TOTAL TIME: 2 hours 18 minutes
Yield: 4 servings

Procedure

  • 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. 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.
  • Remove the fillets from the marinade and set it aside. Pat the fillets dry with paper towels and lightly coat with the olive oil.
  • 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, 3 to 4 minutes per side.
  • While the fish is grilling, transfer the reserved marinade to a medium saucepan over medium 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.
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