Grilled Mahi Mahi with Blood Orange Sauce and Salsa

Name: Grilled Mahi Mahi with Blood Orange Sauce and Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 ounce) mahi mahi fillets; Coarse salt; 1 tablespoon olive oil; 4 blood oranges, peeled and sectioned; 1 bunch cilantro, leaves only, roughly chopped; 1 Arbol chile; 1 small red onion, julienned; 1/4 cup olive oil; 1/4 cup red wine vinegar; 1 teaspoon coarse salt; 1/2 teaspoon cracked black pepper; 1 cup blood orange juice (about 6 blood oranges); 2 shallots, finely chopped; 1/4 cup red wine vinegar; 1/2 cup dry white wine; 1/4 cup heavy cream; 1/2 cup butter, cut into 1/2 inch cubes

Servings: persons

4 (6 ounce) mahi mahi fillets
Coarse salt
1 tablespoon olive oil
4 blood oranges, peeled and sectioned
1 bunch cilantro, leaves only, roughly chopped
1 Arbol chile
1 small red onion, julienned
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon coarse salt
1/2 teaspoon cracked black pepper
1 cup blood orange juice (about 6 blood oranges)
2 shallots, finely chopped
1/4 cup red wine vinegar
1/2 cup dry white wine
1/4 cup heavy cream
1/2 cup butter, cut into 1/2 inch cubes

1
Sprinkle fish with salt, brush with oil and grill until cooked through, about 3 to 4 minutes per side.
2
To make the salsa, combine the blood oranges, cilantro, Arbol chile, onion, olive oil, red wine vinegar, salt and pepper.
3
Mix well and set aside.
4
To make the sauce, simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching.
5
Remove from heat and reserve.
6
In a small saucepan, combine shallots and red wine vinegar and reduce over low heat.
7
Add white wine and reduce again.
8
Stir in cream and heat just to simmer.
9
Remove from heat and stir in butter piece by piece until incorporated.
10
Stir in reserved blood orange syrup, strain sauce and keep warm.
11
To serve, place fillets on individual plates, spoon sauce over fish and top with salsa.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 (6 ounce) mahi mahi fillets, Coarse salt, 1 tablespoon olive oil, 4 blood oranges, peeled and sectioned, and more.

Yes, Grilled Mahi Mahi with Blood Orange Sauce and Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!