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Title: Grilled Mahi Mahi With Blood Orange Sauce And Salsa
Yield: 4 Servings

Ingredients

      4    (6 ounce) mahi mahi fillets
      1    coarse salt
      1 tb oil, olive
      1    salsa:
      4    blood oranges, peeled and
      1    sectioned
      1 bn cilantro, leaves only,
      1    roughly chopped
      1    arbol chile
      1 sm red onion, julienned
    1/4 c  oil, olive
    1/4 c  red wine vinegar
      1 ts coarse salt
    1/2 ts cracked black pepper
      1    sauce:
      1 c  blood orange juice (about 6
      1    blood oranges)
      2    shallots, finely chopped
    1/4 c  red wine vinegar
    1/2 c  wine, white
    1/4 c  heavy cream
    1/2 c  butter, cut into 1/2 inch
      1    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.

Yield: 4 servings From: Sylvia Steiger Date: 22 Nov 97

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