This is my new favorite recipe for fish! If I closed my eyes and savored each bite I could almost feel the sun and see the palm trees in my tropical paradise. Ahhh …. almost! I used Mahi Mahi but I think any white fish would work well. This is truly a delight whether in the tropics or cold northeast Ohio in winter. Enjoy!
Recipe source: Emeril Lagasse, 2002
- 1/2 cup sliced yellow onions
- 1/4 cup olive oil
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro
- 5 cloves garlic, smashed
- 1 teaspoon salt
- 1 teaspoon cumin
- Pinch cayenne
- 4 (6 to 8-ounce) mahi mahi fillets
- Tropical Salsa, recipe follows
- Toasted coconut flakes, garnish
- Chopped cilantro, garnish
In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
- 1 ripe mango, peeled, seeded, and diced
- 1 ripe avocado, peeled, seeded, and diced
- 1/2 cup diced fresh pineapple
- 1/4 cup minced red onions
- 1/4 cup minced red bell peppers
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoons minced jalapeno
- 1 teaspoon minced garlic
- Pinch salt
Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.
Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
Spoon the rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.