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Ingredients
Experience the flavors of mahi mahi marinated in grapefruit mojo, served with a smooth black bean puree for a hearty dish.
- 4 Florida Grapefruit – zest and juice
- 4 (8-ounce) Mahi fillets
- 2 tablespoons salad oil
- Grapefruit Mojo
- 2 limes – zest and juice
- 1 small white onion, fine julienne
- 1 teaspoon garlic, chopped
- 2 tablespoons cider vinegar
- 6 tablespoons olive oil
- 1/4 teaspoon cracked black pepper, salt to taste
Black Bean Puree (optional):
- 1 clove garlic
- 1 small onion, chopped
- 1 habanero or jalapeno chili popper, chopped
- 1 cup black beans, cooked (or canned)
- 1 cup chicken stock, salt and pepper to taste
Instructions
- Combine all ingredients and mix. Ladle mojo to cover Mahi, reserving remaining mojo. Marinate for two hours.
- Sauté garlic, onion and chili pepper until soft. Add beans and stock. Cook 15 minutes. Place in blender, process until smooth. Season.
- Heat salad oil in sauté pan until very hot. Place fish and cook approximately 2 minutes on each side. Ladle black bean sauce on serving plate and set fillet on top. Ladle a little of remaining mojo on fish. Serve over mashed potatoes, if desired. Garnish with grapefruit sections.
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