Tirado de Mahi Mahi Recipe

Name: Tirado de Mahi Mahi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh ruby red grapefruit juice; 1/4 cup plus 1 tablespoon red wine vinegar; 1/4 cup plus 2 tablespoons olive oil; 2 tablespoons honey; Salt and freshly ground black pepper; 1 small Spanish onion, halved and thinly sliced; 1 large jalapeno pepper, thinly sliced; One 3-pound center-cut mahi mahi fillet; Canola oil, for brushing; 1 tablespoon sweet paprika; 2 1/2 teaspoons ground cumin; 1 Hass avocado, halved, pitted, peeled and diced; 1 small ripe mango, halved, pitted, peeled and diced; 1/4 cup fresh cilantro leaves, plus more for garnish

Servings: persons

1 cup fresh ruby red grapefruit juice
1/4 cup plus 1 tablespoon red wine vinegar
1/4 cup plus 2 tablespoons olive oil
2 tablespoons honey
Salt and freshly ground black pepper
1 small Spanish onion, halved and thinly sliced
1 large jalapeno pepper, thinly sliced
One 3-pound center-cut mahi mahi fillet
Canola oil, for brushing
1 tablespoon sweet paprika
2 1/2 teaspoons ground cumin
1 Hass avocado, halved, pitted, peeled and diced
1 small ripe mango, halved, pitted, peeled and diced
1/4 cup fresh cilantro leaves, plus more for garnish

1
Whisk together the juice, 1/4 cup vinegar, 1/4 cup olive oil, honey, and salt and pepper to taste.
2
Add the onions and jalapeno, toss to coat and let sit at room temperature while you grill the fish.
3
Heat a grill (gas or charcoal) to medium-high heat.
4
Brush the fish on one side with canola oil and sprinkle with salt, pepper, the paprika and 2 teaspoons cumin.
5
Flip, brush the second side with canola oil and sprinkle with salt and pepper.
6
Place the spice-rubbed side down on the grill, cover and cook until the first side is crusty and golden-brown, 5 to 6 minutes.
7
Flip and cook uncovered another 5 or so minutes, until just barely cooked through.
8
Place the fish on a platter and top with the onion mixture.
9
Let the fish sit at room temperature for 30 minutes to 1 hour.
10
While the fish cures, make the avocado and mango topping.
11
Put the avocado and mango in a large bowl.
12
Add the remaining 2 tablespoons olive oil, the remaining1 tablespoon red wine vinegar, the remaining 1/2 teaspoon cumin, the cilantro, and salt and pepper and toss gently to combine.
13
Scrape most of the onion mixture off the fish, spoon the mango mixture across the top, garnish with whole cilantro leaves and serve.

244

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 14 ingredients. The key ingredients include: 1 cup fresh ruby red grapefruit juice, 1/4 cup plus 1 tablespoon red wine vinegar, 1/4 cup plus 2 tablespoons olive oil, 2 tablespoons honey, and more.

Yes, Tirado de Mahi Mahi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tirado de Mahi Mahi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions