Food

Recipe: Grilled fresh mahi-mahi with jalapeno cilantro sauce

Dining and DrinkingLifestyle and LeisureRestaurants

Dear SOS: My husband and I recently ate at Opal Restaurant in Santa Barbara and had a cilantro and jalapeño sauce served over mahi-mahi that we are still dreaming about. We tried looking online but couldn't find anything we thought was similar. Can you help get this recipe? Barbara Davilman

Studio City

Dear Barbara: We loved the pairing of fresh cilantro and jalapeño in this very rich, bright and gently spiced cream sauce, which works well served with the simply seasoned and grilled mahi-mahi.

Grilled fresh mahi-mahi with jalapeño cilantro sauce

Total time: 45 minutes

Servings: 6

Note: Adapted from Opal Restaurant & Bar, where it is served with a fresh herb risotto and roasted corn and wild mushroom relish.

Jalapeño cilantro sauce

1 teaspoon olive oil

1/2 cup diced onions

1/2 jalapeño, chopped (remove seeds for less heat)

1 teaspoon crushed garlic

1/2 cup dry white wine

4 cups heavy cream

1 bunch cilantro, chopped (about 1 1/2 cups)

Cracked sea salt

Fresh cracked black pepper

Tabasco or lemon juice, to taste1. In a large, heavy-bottom saucepan, heat the olive oil over medium high heat, then add the onions, jalapeño and garlic and cook until caramelized, about 10 minutes, stirring frequently. Stir in the white wine and cook until the wine reduces by half, 2 to 3 minutes. Stir in the heavy cream and cook over high heat until the liquid reduces by half, about 10 minutes.2. Remove from heat and stir in the cilantro. Blend the sauce using a stand or immersion blender, then strain. Season to taste with salt and pepper. If desired, adjust the heat with Tabasco and brighten with a little lemon juice. This makes about 2 cups sauce. The sauce will keep, refrigerated, up to 2 days.

Grilled mahi-mahi and assembly

6 (6-ounce) mahi-mahi fillets

Olive oil

Coarse salt

Freshly ground pepper

1 cup Jalapeno cilantro sauce, more if desiredBrush each side of each mahi-mahi with olive oil and season with a pinch each of salt and pepper. Grill the fish over medium-high heat until firm and opaque on each side, 2 to 4 minutes (timing will vary depending on the thickness of the fillets). Plate the grilled fish, dividing the sauce among each serving. Serve immediately.

Each serving: 496 calories; 33 grams protein; 4 grams carbohydrates; 0 fiber; 38 grams fat; 20 grams saturated fat; 234 mg. cholesterol; 1 gram sugar; 569 mg. sodium.

Copyright © 2014, Los Angeles Times
Related Content
Dining and DrinkingLifestyle and LeisureRestaurants
  • Sweet memories of Mom's Christmas cookies
    Sweet memories of Mom's Christmas cookies

    The Russian tea cakes, pepparkakor and other Christmas goodies -- and the family traditions around them -- are a cherished memory.

  • The pleasure principle in wine giving
    The pleasure principle in wine giving

    As you look back on the year, you've probably had a glass of wine that's bonked you squarely in the pleasure center and made you say, "Sweet Lord, now I'm in trouble," or at the very least, "Whoa, there's more to this stuff than I thought." We've...

  • 2008 Sineann Pinot Noir
    2008 Sineann Pinot Noir

    If you're a serious Pinot Head, then you already know about Sineann, the small dedicated producer in Yamhill County, Ore. The single-vineyard bottlings are pricey -- and very, very good, but the plain Oregon bottling, made from a blend of grapes from some of those same highly regarded...

  • Easy dinner recipes: Mac 'n' cheese ideas for Meatless Monday
    Easy dinner recipes: Mac 'n' cheese ideas for Meatless Monday

    Could it possibly get any better than mac 'n' cheese for dinner? Probably not. Which is why we've included not one, but three mac 'n' cheese recipe options for your dining pleasure. You're welcome.

  • 10 great L.A.-meets-Naples Margherita pizzas
    10 great L.A.-meets-Naples Margherita pizzas

    It’s hard to write about Los Angeles pizza without getting a little defensive. Non-Angelenos love to hate our city, and after they exhaust the topics of traffic and Hollywood, they accuse us of having no pizza. This is a preposterous accusation. Los Angeles may not have a storied...

  • For real apricot flavor, look beyond the apricot, with a half-dozen recipes
    For real apricot flavor, look beyond the apricot, with a half-dozen recipes

    Have you given up on fresh apricots? You’re not alone. Unless you are fortunate enough to have a source for those perfect little Blenheims, most apricots you’ll find at the farmers market are pretty disappointing. They’re varieties that are intended for drying and canning,...

Comments
Loading