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Dinner tonight! Grilled mahi-mahi with jalapeno cilantro sauce

October 26, 2012|By Noelle Carter
  • Grilled mahi mahi with jalapeno cilantro sauce.
Grilled mahi mahi with jalapeno cilantro sauce. (Ricardo DeAratanha / Los…)

Love a good grilled fish fillet or steak? Mahi-mahi is great on the grill, the lean fillets grilling up to mild, tender flakes. It's even better with a drizzle of brightly spiced jalapeno-cilantro cream sauce. Perfect if you're looking to enjoy a little evening outdoor cooking, the whole dish comes together in under an hour.

For more quick-fix dinner ideas, check out our video recipe gallery here. Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes that take an hour or less.

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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.

Grilled fresh mahi-mahi with jalapeño cilantro sauce

Total time: 45 minutes

Servings: 6

Note: Adapted from Opal Restaurant & Bar, where it is served with a fresh herb risotto and roasted corn and wild mushroom relish.

Jalapeño cilantro sauce

1 teaspoon olive oil

1/2 cup diced onions

1/2 jalapeño, chopped (remove seeds for less heat)

1 teaspoon crushed garlic

1/2 cup dry white wine

4 cups heavy cream

1 bunch cilantro, chopped (about 1 1/2 cups)

Cracked sea salt

Fresh cracked black pepper

Tabasco or lemon juice, to taste

1. In a large, heavy-bottom saucepan, heat the olive oil over medium high heat, then add the onions, jalapeño and garlic and cook until caramelized, about 10 minutes, stirring frequently. Stir in the white wine and cook until the wine reduces by half, 2 to 3 minutes. Stir in the heavy cream and cook over high heat until the liquid reduces by half, about 10 minutes.

2. Remove from heat and stir in the cilantro. Blend the sauce using a stand or immersion blender, then strain. Season to taste with salt and pepper. If desired, adjust the heat with Tabasco and brighten with a little lemon juice. This makes about 2 cups sauce. The sauce will keep, refrigerated, up to 2 days.

Grilled mahi-mahi

6 (6-ounce) mahi-mahi fillets

Olive oil

Coarse salt

Freshly ground pepper

1 cup jalapeno cilantro sauce, more if desired

Brush each side of each mahi-mahi with olive oil and season with a pinch each of salt and pepper. Grill the fish over medium-high heat until firm and opaque on each side, 2 to 4 minutes (timing will vary depending on the thickness of the fillets). Plate the grilled fish, dividing the sauce among each serving. Serve immediately.

Each serving: 496 calories; 33 grams protein; 4 grams carbohydrates; 0 fiber; 38 grams fat; 20 grams saturated fat; 234 mg. cholesterol; 1 gram sugar; 569 mg. sodium.

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