Grilled Mahi Mahi with Grapefruit Beurre Blanc and Mango Coulis

The fish recommended for the combination of two sauces (recipes listed below) is fresh mahi mahi, grilled or sautéed, but you can use any of your favorite fish and vegetables seasoned to taste. At Morel’s, the chef prepares fresh grilled mahi mahi on a bed of layered, roasted new potatoes topped with Louisiana white grapefruit beurre blanc, then a topping of mango coulis. This is crowned with alfalfa, radish, mung, and lentil sprouts (in that order). You may garnish the plate with grapefruit sections and julienne roasted red bell peppers.

Louisiana White Grapefruit Beurre Blanc

  • 1 white grapefruit, peeled and quartered
  • 1 satsuma, peeled and quartered
  • 1 shallot, minced
  • ¼ tsp. grated ginger root
  • 2 cloves garlic, minced
  • 1 cup white wine
  • 1 ½ cups heavy cream
  • 1 tsp. hot sauce
  • 1 tsp. Worcestershire
  • 2 sticks cold unsalted butter, cut into small pieces
  • salt and pepper to taste
  • 2 Tbsp. chopped parsley

Combine grapefruit, satsuma, shallots, ginger root, garlic, and white wine in a medium sauce pan. Bring to a boil, and then reduce to a simmer for about 8-10 minutes. Stir occasionally, breaking up the fruit with your whisk or spoon. When wine has almost completely reduced and mixture is syrupy, add heavy cream, hot sauce, and Worcestershire. Bring to a boil, then reduce heat and simmer until reduced by half. Remove from heat and whisk in butter one piece at a time until melted. Strain sauce, then add salt and pepper to taste. Stir in fresh chopped parsley. Sauce is delicious over seafood and vegetables.

Mango Coulis

  • 1 cup fresh mango, roughly chopped
  • ½ cup sugar
  • 1 cup water
  • 1 Tbsp. honey
  • 1 tsp. grated ginger root

Combine all ingredients in a medium sauce pan. Bring to a boil, then reduce heat to a simmer, stirring occasionally. Simmer for 10 minutes. Remove from heat and set aside until cool enough to handle. Puree in food processor or blender until smooth. Serve room temperature. Sauce pairs well with white grapefruit beurre blanc with grilled or sautéed seafood dishes and duck. May also be served over ice cream.

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