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.
Originally Submitted
6/5/2010
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