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Mahi Mahi: Grilled Mahi Mahi with Salsa

Source of Recipe


Adapted from "The Cakebread Cellars Napa Valley Cookbook"






List of Ingredients



• 1/3 cup orange juice
  
• 1 Tbsp lemon juice
  
• 2 Tbsp achiote paste
  
• 1 clove garlic, mashed to a paste
  
• 2 tsp chili powder
  
• 1/2 tsp kosher salt, plus additional for seasoning the fish
  
• Cayenne pepper
  
• 1/4 cup extra-virgin olive oil
  
• 2 pounds skinless mahi mahi fillets, 1 inch thick
  
• .
  
• -- Salsa --
  
• 1 papaya, peeled, seeded and diced (may substitute diced pineapple)
  
• 1/4 cup finely diced red onion
  
• 1 Tbsp minced cilantro
  
• 1 tsp seeded and finely minced serrano chile pepper
  
• 1/4 tsp grated lime zest
  
• 2 Tbsp lime juice
  






Instructions



1. In large, nonreactive bowl, add orange and lemon juices, achiote paste, garlic, chili powder, 1/2 teaspoon salt, and a pinch of cayenne (or to taste), and mix well. Whisk in olive oil. Place fillets in shallow bowl or on plate and pour marinade over fish. Cover with plastic wrap and refrigerate 20 minutes.
   
   
2. To make salsa: In small bowl, combine papaya, onion, cilantro, serrano chile pepper, lime zest and juice, and a pinch of salt. Stir and set aside.
   
   
3. If using gas grill, preheat to medium-high, then reduce to medium. If using charcoal grill, start charcoal or wood briquettes. When briquettes are ready, distribute evenly under cooking area for direct heat. Grill fish, 3 to 4 minutes per side. Transfer to plates, and spoon salsa over. Serve with a simple green salad.
   
   Makes 6 servings.