Marinade: 

• 3 tablespoons fresh orange juice (1 orange) 
• 2 tablespoons fresh lemon juice (1 lemon) 
• 2 tablespoons olive oil 
• 1 clove garlic, finely chopped 
• Salt & freshly ground black pepper, to taste 
• 4 fish steaks (about 1-inch thick) 
• 1 tablespoon chopped fresh chives (or substitute parsley or cilantro)

1. Preheat the broiler to high. In a small bowl, whisk together the marinade ingredients.

2. Place the fish steaks in a non aluminum shallow dish. Pour about half of the marinade over them (reserve the rest of the marinade). Cover the dish with plastic wrap and let sit for 10 minutes at room temperature.

3. Transfer the fish steaks to a broiler pan and broil, turning them once with a spatula, until the steaks are golden on the outside and done to taste inside, about 4-6 minutes per side. Drizzle with the reserved marinade, garnish with the chopped fresh chives, and serve immediately.

Serves 6.

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6-10 oz portions of Dolphin (Mahi-Mahi) 

The Salsa

1 ½ Cups Mango, cleaned, ¼” Diced 
1 ½ Cups Pineapple, Fresh Cleaned ¼” Diced
1 Ounce Fresh Key Lime Juice
¼ Cup Red Onion, ¼” Diced
1 Each Green Onion, trimmed, cut on bias
1 Ounce Fresh Mint, Chiffonade
1 Each Medium Size Jalapeno, Deseeded, 1/8″ Diced
¾ Cup Pepper, Red ¼” Diced
¼ Cup Olive Oil 
Taste of Kosher Salt
Taste of Cracked Black PepperPeel, Seed/Core and ¼ Inch Dice Ripe Mango and Pinapple. Thinly Slice Scallion on the Bias Using Green and White Parts.

Combine Diced Red Onion and Red Pepper in Stainless Steel Bowl.

Add Mango and Pinapple to Bowl. Add Green Onion, Lime Juice, Olive Oil, Mint and Jalapeno. Mix Well.

Add Salt and Pepper. Mix Well Again. Taste and adjust flavor where needed. Let stand for at least one hour under refridgeration.

Over Hot Fire and a Well Seasoned Grill, begin to Grill Dolphin which is brushed with a bit of Olive Oil. Grill Mahi until fish begins to look opaque on one side. Thickness of the fish will determine how long the fish will take to cook. Turn Dolphin over to complete cooking. Remove Dolphin when opaque throuthout.

Serve the Dolphin topped with ½ Cup of the Salsa.

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4 servings 

4 6 ounce dorado fillets 
juice of 1 lemon 
juice of 1 lime 
1/4 teaspoon ground cumin 
1/8 teaspoon ground oregano 
1/4 teaspoon salt 
1/4 cup fresh cilantro, minced 
1 cup fresh tomato, diced 
1/2 medium red onion, cut into rings 
1 jalapeno pepper, seeded and finely diced 
2 Anaheim pepper, seeded and sliced into thin rings 
2 garlic cloves, thinly sliced 
2 teaspoons brown sugar

Preheat oven to 400 degrees. Lightly coat a 9 by 9 inch baking dish with pan spray and lay fillets in dish. Squeeze lemon and lime juice over fillets and season with next 3 ingredients. Top each fillet with cilantro and tomato. Arrange onion, peppers and garlic slices over fish. Sprinkle brown sugar over evenly. Bake uncovered for 20 minutes or until fish is moist and flaky.

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Ingredients

• 4 (8-ounce) Mahi fillets 
• 2 tablespoons salad oil 

Grapefruit Mojo 

• 4 Florida grapefruit – zest and juice 
• 2 key limes – zest and juice 
• 1 small white onion, fine julienne 
• 1 teaspoon garlic, chopped 
• 2 tablespoons cider vinegar 
• 6 tablespoons olive oil 
• 1/4 teaspoon cracked black pepper salt to taste

Combine all ingredients and mix. Ladle mojo to cover Mahi, reserving remaining mojo. Marinate for two hours.

Black Bean Puree (optional) 

• 1 clove garlic 
• 1 small onion, chopped 
• 1 habanero or jalapeno chili popper, chopped 
• 1 cup black beans, cooked (or canned) 
• 1 cup chicken stock salt and pepper to taste

Saute garlic, onion and chili pepper until soft. Add beans and stock. Cook 15 minutes. Place in blender, process until smooth, Season.

Heat salad oil in saute pan until very hot. Place fish and cook approximately 2 minutes on each side. Ladle black bean sauce on serving plate and set fillet on top. Ladle a little of remaining mojo on fish. Serve over mashed potatoes, if desired. Garnish with grapefruit sections.

Makes 4 servings.

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