• Grilled Mahi Mahi with Red Grape and Corn Salsa

    Ingredients

    Grape salsa

    Yield: 8 portions

    • Ingredients
      Amount
    • Red grapes, quartered
      1 cup
    • White corn, kernels removed
      1 cup
    • Red bell pepper, cored, seeded, and diced
      ½ cup
    • Serrano pepper, stemmed, seeded, and minced
      1 Tbsp.
    • Shallot, minced
      1 Tbsp.
    • Lime juice
      1 Tbsp.
    • Cilantro, stemmed, rinsed, and minced
      ½ cup
    • Kosher salt
      1 tsp.
    • Olive oil
      ¼ cup
    • Cilantro sprigs, for garnish

    Spicy green grape coulis

    • Ingredients
      Amount
    • Green grapes
      ½ cup
    • Crème fraîche
      ½ cup
    • Lime juice
      1 tsp.
    • Honey
      2 tsp.
    • Kosher salt
      ½ tsp.
    • Cayenne
      ¼ tsp.

    Mahi mahi

    • Ingredients
      Amount
    • Mahi mahi fillet, skinned, portioned into 4 oz. pieces
      2 lb.
    • Lime juice
      1 Tbsp.
    • Canola oil
      1 Tbsp.
    • Kosher salt and cayenne
    • Red grapes, halved, for garnish

    Method

    1. For the grape salsa: Combine the quartered grapes and the rest of the prepped salsa ingredients in a small bowl and toss to combine. Add the olive oil and mix to coat evenly. Chill for 30 minutes to combine the flavors.
    2. For the grape coulis: Add the grapes to a blender and purée until smooth. Strain into a small mixing bowl, and add the crème fraîche, lime juice, honey, salt and cayenne. Mix to combine and chill for 30 minutes.
    3. For the mahi mahi: Preheat a grill pan over medium-high to high heat. Combine the lime juice and canola oil in a shallow dish. Turn the mahi mahi in the marinade and let sit for 10 minutes; remove and pat dry. Sprinkle with a little salt and cayenne. Grill on the hot grill pan for 6 minutes per side for a 1-inch fillet, or until the fish is firm and opaque.
    4. To serve: Spread a little dollop of grape coulis on each of 8 serving plates. Top with a piece of grilled mahi mahi and top with about 3 tablespoons of the red grape salsa. Garnish with a cilantro sprig and halved red grapes and serve.
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