Grapes Make The Plate: Fresh Ideas For Modern Menus
Ingredients Amount
Grape salsa
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
Green grapes ½ cup
Crème fraîche ½ cup
Lime juice 1 tsp.
Honey 2 tsp.
Kosher salt ½ tsp.
Cayenne ¼ tsp.
Mahi mahi
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


  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.

Yield: 8 portions