Mahi Mahi with Sticky Citrus Sauce
Mahi Mahi with Sticky Citrus Sauce
A quick and easy fish recipe by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Grilling
  • Cooking Time 15 minutes
  • Yield 4 servings
  • 4 x 150 grams fillets of mahi mahi
  • Zest of ½ an orange, ½ the flesh segmented and the juice of the orange squeezed
  • Zest of ½ a lime, ½ flesh segmented
  • Zest of ¼ of grapefruit or pomelo, ½ segmented
  • 1 teaspoon freshly minced ginger
  • 1 tablespoon brown sugar
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar + 1 tsp. extra
  • 1 chilli finely chopped
  • 2 tablespoons olive oil
  • 1 cucumber, sliced on an angle
  • Rice, to serve
  1. Place the zest of all the citrus, the juice of the orange, ginger, sugar, soy, and 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 1 ½-2 minutes on each side.
  4. Pour the sauce over the fish and serve with rice and cucumbers.

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