Mahi mahi, also known as dolphinfish or dorado, is one of my favourite fish and beautiful with this simple sweet-sour citrus sauce.
- Zest of ½ an orange, plus segmented flesh of half an orange
- Juice of the other half of the orange
- Zest and segmented flesh of ½ a lime
- Zest of ¼ of grapefruit or pomelo and segmented flesh of ½ a grapefruit / pomelo
- 1 tsp freshly minced ginger
- 1 tbsp brown sugar
- 3 tbsp soy sauce
- 1 tbsp rice vinegar + 1 tsp extra
- 1 chilli, finely chopped
- 2 tbsp olive oil
- 1 cucumber, sliced on an angle
- Rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Place the zest of all the citrus, the juice of the orange, ginger, sugar, soy sauce and the tablespoon of vinegar into a pot. Bring to the boil. Once thick and sticky, remove from the heat and add the citrus segments. Keep warm.
2. Combine the cucumber, extra vinegar, chilli and 1 tbs. of oil.
3. Drizzle oil over fish and season with salt and pepper. In a large pan or on a bbq, grill the fish for 1½-2 minutes on each side.
4. Pour the sauce over the fish. Serve with rice and cucumber.