Mojo Mahi Mahi With Toasted Quinoa
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
55
Spice
56
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 tbsp
Oregano (fresh)1 tbsp
Shallot (coarsely chopped)1 tsp
Ground Cumin1 tsp
Capers1 tbsp
Garlic (minced)2 cups
Quinoa (red)1 cup
Sweet Onion (diced)2 cups
Chicken Broth (low-sodium)1 cup
White Wine1 cup
Basil (chopped fresh)1 tbsp
Cilantro (chopped fresh)2 tbsps
Lime Juice1 cup
Rice Vinegar2 tsps
Sugar1 tsp
Sesame Oil1 tsp
Soy Sauce (low-sodium)1 tsp
Chili Flakes1 cup
Shredded Carrots1 cup
Scallions (bias-cut)Directions:
1
For the mojo: Place the lime juice and zest, orange juice and zest, olive oil, oregano, shallots, cumin, capers, garlic, cilantro, 1 tablespoon salt and 1 tablespoon pepper in a blender and puree until smooth
2
Put half aside for serving as a sauce with the finished fish and the rest in a large plastic resealable bag
3
For the mojo mahi-mahi: Add the mahi-mahi fillets to the bag with the mojo and marinate in the refrigerator for 20 to 25 minutes
4
Set a grill to high and grease well with oil to clean and create a nonstick surface
5
Remove the fish from the marinade and shake off any excess marinade
6
Pat the fish dry with paper towels and drizzle liberally with olive oil
7
Grill until well marked and cooked through, 4 minutes per side
8
Serve the fish over the Toasted Quinoa and drizzle with the reserved mojo
9
Garnish with Tomato Mango Cucumber Relish and Grilled Red Cabbage Salad
10
Rinse the quinoa under cold water and drain
11
Place a large pot over medium-high heat and add the quinoa
12
Toast until fragrant while swirling it around so it doesn't burn, 2 to 3 minutes
13
Transfer the quinoa to a plate and set aside
14
Return the pot to the heat and coat with 2 tablespoons of the olive oil
15
Add the onion and cook, stirring, until golden and browned on the edges, 7 to 8 minutes
16
Add the garlic and cook, stirring, until fragrant, 30 seconds
17
Return the quinoa to the pot and add the broth, wine and 2 cups water
18
Bring to a boil, then reduce to a simmer and cook until the quinoa has popped open and the liquid has been completely absorbed, 15 to 20 minutes
19
Fluff with a fork and allow to cool slightly
20
In a large bowl, whisk the lemon zest and juice and remaining 2 tablespoons of olive oil
21
Season with salt and pepper
22
Add the fresh basil and sun-dried tomatoes
23
Just before serving, toss the quinoa with the dressing
24
Toss the olive oil, cilantro, lime juice, cumin, tomatoes, cucumber, mango, shallot, 1/2 tablespoon salt and 1 teaspoon pepper in a mixing bowl and let rest for 20 minutes before serving to allow the flavors to come together
25
Combine the rice vinegar, miso paste, lime juice, sugar, sesame oil, soy sauce, chili flakes, 1/4 teaspoon salt and 1 teaspoon pepper in a large mixing bowl and whisk to emulsify
26
Prepare a grill for medium-high heat
27
Oil and season the cabbage wedges with salt and pepper
28
Place the cabbage on the grill and cook until marked on both sides, 2 to 3 minutes per side
29
While the cabbage is still warm, drizzle it with the white miso dressing so it soaks it up and the flavors marry together
30
Toss the cabbage with the carrots, scallions and raisins