| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup fresh ruby red grapefruit juice
- 1/4 cup plus 1 tablespoon red wine vinegar
- 1/4 cup plus 2 tablespoons olive oil
- 2 tablespoons honey
- Salt and freshly ground black pepper
- 1 small Spanish onion, halved and thinly sliced
- 1 large jalapeno pepper, thinly sliced
- One 3-pound center-cut mahi mahi fillet
- Canola oil, for brushing
- 1 tablespoon sweet paprika
- 2 1/2 teaspoons ground cumin
- 1 Hass avocado, halved, pitted, peeled and diced
- 1 small ripe mango, halved, pitted, peeled and diced
- 1/4 cup fresh cilantro leaves, plus more for garnish
Instructions
- Whisk together the juice, 1/4 cup vinegar, 1/4 cup olive oil, honey, and salt and pepper to taste. Add the onions and jalapeno, toss to coat and let sit at room temperature while you grill the fish.
- Heat a grill (gas or charcoal) to medium-high heat. Brush the fish on one side with canola oil and sprinkle with salt, pepper, the paprika and 2 teaspoons cumin. Flip, brush the second side with canola oil and sprinkle with salt and pepper. Place the spice-rubbed side down on the grill, cover and cook until the first side is crusty and golden-brown, 5 to 6 minutes. Flip and cook uncovered another 5 or so minutes, until just barely cooked through. Place the fish on a platter and top with the onion mixture. Let the fish sit at room temperature for 30 minutes to 1 hour.
- While the fish cures, make the avocado and mango topping. Put the avocado and mango in a large bowl. Add the remaining 2 tablespoons olive oil, the remaining1 tablespoon red wine vinegar, the remaining 1/2 teaspoon cumin, the cilantro, and salt and pepper and toss gently to combine. Scrape most of the onion mixture off the fish, spoon the mango mixture across the top, garnish with whole cilantro leaves and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 370 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 33 g |
| Cholesterol | 124 mg |
| Sodium | 698 mg |
| Serving Size | 1 of 8 servings |
| Calories | 370 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 12 g |
| Protein | 33 g |
| Cholesterol | 124 mg |
| Sodium | 698 mg |
Reviews
I made this tonight and it was great. I know FN reviewers hate substitutions but I feel this recipe deserves to be reviewed as a good template. I did not have grapefruit juice or mangos on hand so I used orange juice, a fresh peach and a fresh apricot in equal quantities to what was called for. It was simple and fairly quick. I made the marinade and salsa before I took my dog to the dog park and grilled the fish when I got home. While the fish marinated, I made a quick cous cous. Like another reviewer, I did NOT toss the onions and chilis. I instead put all the marinade back in a pan, brought it to a simmer and cooked the onions til soft, and served over the cous cous.
My whole family loved this recipe. The only substitution I had to make was using frozen/thawed mahi mahi individual portions instead of a 3 lb center fillet. It worked just fine! We cooked for only 4 minutes per side, since our fillets were smaller. We had our fillets rest in the marinade/cure for 30 minutes while we prepared the salsa and a side dish. This one is a keeper for us!
Loved this preparation of mahi mahi. I used jarred mangos to keep prep just a little simpler. I used ruby red grapefruit cocktail juice.
Perfect taste of the tropics! I served it with lime cilantro cauliflower rice.. everyone loved it…
Yum yum yum, this was delicious. My husband is still raving about this dish to our friends. Wondered about fish served at room temperature but it was just fine at that temp. It was 6 min each side on the BBQ (ours is a green egg), fairly high above the flame. We didn’t plan ahead well enough so the pickling in the onion mixture was closer to 15 minutes than an hour but it still turned out just fantastic. Served this with Giada’s brussels sprouts salad with belgian endive (also delicious) and the whole meal was quite memorable.
This looks so delicious! Must try, but can’t have mango. I am allergic to it. What would be a good substitute? Maybe peaches or nectarines?
I was short on time, so just made the salsa with the onions, mango, etc. I used a roasted poblano pepper instead of jalapeno. I just put the salsa on top of grilled fish. I didn’t sit it for an hour, although next time I’ll try it the way Bobby says. Yummy yummy! My husband and son raved – so I get to make it again someday!
Ah contraire Bobby Flay, I did not throw away the onions, jalapeno sauce before I put on the mango/avacado salsa. What a delicious dinner. This was terrific. I served it with grilled yellow, red and orange peppers and quinoa. Definately a company dish, but do not toss the onions and jalapenos!
I have red ruby fish in fridge. does it work as well as mahi mahi?
Amazing! Was doing the prep with the marinade and salsa while standing by waiting for some fresh mahi to come in from my husband’s fishing trip. Could not have been more delicious. Perfect way to showcase a really fresh catch!