Recipe courtesy of Alton Brown
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Grilled Mahi-Mahi, Ceviche-Style
Total:
2 hr 18 min
Prep:
10 min
Inactive:
2 hr
Cook:
8 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 18 min
Prep:
10 min
Inactive:
2 hr
Cook:
8 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 skinless mahi-mahi fillets, approximately 2 pounds
  • 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 dark brown sugar, packed
  • 1/4 cup tequila
  • 1 tablespoon olive oil
  • 1/4 cup freshly chopped cilantro leaves

Directions

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, 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.

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