Recipe courtesy of Alton Brown

Grilled Mahi-Mahi, Ceviche-Style

  • Level: Easy
  • Total: 2 hr 18 min
  • Prep: 10 min
  • Inactive: 2 hr
  • Cook: 8 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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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