| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Niger |
Toohot04 |
4 |
servings |
INGREDIENTS
| 4 |
|
Six-ounce Mahi mahi fillets |
|
|
Coarse salt; as needed |
| 1 |
tb |
Olive oil |
|
|
=== SALSA === |
| 4 |
|
Blood oranges; peeled, sectioned |
| 1 |
bn |
Cilantro; leaves only, roughly chopped |
| 1 |
|
Arbol chile |
| 1 |
sm |
Red onion; julienned |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 1 |
ts |
Coarse salt |
| 1/2 |
ts |
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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