Grilled Mahi Mahi with Red Grape and Corn Salsa
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PortionsWherever the tomato goes, think grapes for a new and creative twist. They’re both juicy, high-acid, high-sugar fruits. In this video demo, Chef Samuel makes Grilled Mahi Mahi with Red Grapes and Sweet Corn Salsa and Spicy Green Grape Coulis.
Ingredients
- GRAPE SALSA
1 cup Red grapes, quartered
1 cup White corn, kernels removed
½ cup Red bell pepper, cored, seeded, and diced
1 Tbsp Serrano pepper, stemmed, seeded, and minced
1 Tbsp Shallot, minced
1 Tbsp Lime juice
½ cup Cilantro, stemmed, rinsed, and minced
1 tsp Kosher salt
¼ cup Olive oil
Cilantro sprigs, for garnish
SPICY GREEN GRAPE COULIS½ cup Green grapes
½ cup Crème fraîche
1 tsp Lime juice
2 tsp Honey
½ tsp Kosher salt
¼ tsp Cayenne
MAHI MAHI2 lb Mahi mahi fillet, skinned, portioned into 4 oz. pieces2 lb.
1 Tbsp Lime juice
1 Tbsp Canola oil
Kosher salt and cayenne
Red grapes, halved, for garnish
Directions
- 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.
- 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.
- 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.
- 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.
