Mahi-Mahi Saute With Grapefruit Mojo

Recipe Ingredients

4		Mahi-mahi fillets - (8 oz ea)
1 tablespoon	15ml	Olive oil - (to 2 tbspns)
1		Grapefruit - peeled, and
		Cut into sections for serving
		Grapefruit Mojo
		Zest and juice of 2 grapefruits
		Zest and juice of 2 limes
1		White onion - thinly sliced (small)
1 teaspoon	5ml	Minced or pressed garlic
2 tablespoons	30ml	Cider vinegar
6 tablespoons	90ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Shrimp Mofongo
2 tablespoons	30ml	Vegetable oil - (to 3 tbspns)
2		Green plantains - peeled, and
		Sliced 1/4" thick
2		Bacon - coarsely chopped
4		Shrimp - peeled, deveined, (large)
		And chopped
1 teaspoon	5ml	Minced or pressed garlic
		Black Bean Scotch Bonnet Puree
2 tablespoons	30ml	Olive oil
1		Garlic clove - minced or pressed
1		Onion - chopped (small)
1		Scotch bonnet - cored, seeded,
		And minced
1 cup	160g / 5.6oz	Cooked black beans - (canned or
		Freshly cooked)
1 cup	237ml	Chicken broth

Recipe Instructions

For the mojo: Combine the citrus zests and juices with the onion, garlic, vinegar and olive oil in a medium nonreactive bowl and stir to mix. Season to taste with salt and pepper.

Arrange the mahi-mahi fillets in a shallow dish and spoon half of the grapefruit mojo over the fish. Reserve the remaining mojo for serving. Marinate the fish in the refrigerator for 2 hours.

For the mofongo: Heat the oil in a large skillet, preferably nonstick. Fry the plantain slices in batches over medium-high heat until golden brown. Drain on paper towels and set aside.

Wipe out the skillet, add the bacon and fry until crisp. Add the shrimp and garlic and continue cooking for 3 minutes, stirring occasionally. Put the mixture in a food processor, add the plantain slices and pulse just until coarsely chopped. Transfer the mofongo to a bowl, season to taste with salt and pepper, cover to keep warm and set aside.

For the black bean puree: Heat the olive oil in a medium skillet, add the garlic, onion and Scotch bonnet and saute over medium heat until tender and fragrant, 3 to 4 minutes. Stir in the black beans and chicken broth and cook, uncovered, over medium heat for 15 minutes. Puree the mixture in blender or food processor until smooth, season to taste with salt and pepper and set aside. Cover to keep warm.

Heat the oil in a large skillet, preferably nonstick. Take the fish from the mojo marinade and saute over medium-high heat until just opaque through, about 3 to 5 minutes per side, depending on the thickness of the fish.

To serve, ladle the warm black bean puree onto individual plates and mound the shrimp mofongo in the center. Lean the fish fillets against the mofongo and drizzle the remaining mojo sauce over the fish. Garnish the plates with grapefruit slices and serve.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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