| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Niger |
Toohot04 |
4 |
Servings |
INGREDIENTS
| 4 |
|
Six-ounce Mahi mahi fillets |
|
|
Coarse salt, as needed |
| 1 |
T |
Olive oil |
|
|
=== SALSA === |
| 4 |
|
Blood oranges, peeled |
|
|
sectioned |
| 1 |
|
Cilantro, leaves only |
|
|
roughly chopped |
| 1 |
|
Arbol chile |
| 1 |
|
Red onion, julienned |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 1 |
t |
Coarse salt |
| 1/2 |
t |
Cracked black pepper |
|
|
=== SAUCE === |
| 1 |
c |
Blood orange juice, abt 6 |
|
|
oranges |
| 2 |
|
Shallots, finely chopped |
| 1/4 |
c |
Red wine vinegar |
| 1/2 |
c |
Dry white wine |
| 1/4 |
c |
Heavy cream |
| 1/2 |
c |
Butter, cut in 1/2" cubes |
INSTRUCTIONS
Sprinkle fish with salt, brush with oil and grill until cooked
through, about 3 to 4 minutes per side. To make the salsa, combine the
blood oranges, cilantro, Arbol chile, onion, olive oil, red wine
vinegar, salt and pepper. Mix well and set aside. To make the sauce,
simmer blood orange juice over low heat until reduced to 1/4 cup,
stirring occasionally to prevent scorching. Remove from heat and
reserve. In a small saucepan, combine shallots and red wine vinegar
and reduce over low heat. Add white wine and reduce again. Stir in
cream and heat just to simmer. Remove from heat and stir in butter
piece by piece until incorporated. Stir in reserved blood orange
syrup, strain sauce and keep warm. To serve, place fillets on
individual plates, spoon sauce over fish and top with salsa. This
recipe yields 4 servings. Recipe Source: TOO HOT TAMALES with Susan
Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show #
TH-6311 broadcast 12-02 1996) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe
Comiskey - jpmd44a@prodigy.com 12-07-1996 Recipe by: Susan Feniger
and Mary Sue Milliken Converted by MM_Buster v2.0l.
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