Pescado a la Parrilla con
Mojo de Habanero
(Grilled Fish
WIith Orange-Habanero Mojo) |
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Ingredients:
4 6-8 oz. Firm flesh fish filets such as Mahi-Mahi or
Striped Bass
½ cup fresh orange juice
½ cup extra-virgin olive oil divided into 2 equal
parts
1 tablespoon pickled habanero, seeded and chopped
2 teaspoons garlic, finely chopped
2 tablespoons chopped cilantro
1 tablespoon dijon mustard
Salt and freshly ground pepper |
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In a medium bowl combine orange juice,
¼ cup olive oil, habanero, 1 teaspoon garlic, cilantro,
mustard, salt and pepper to taste. Mix this mojo well
and set aside for later use.
In a separate bowl combine ¼ cup olive oil and
1 teaspoon garlic and set aside.
Brush each side of filets with garlic olive oil mixture,
then season with salt and pepper. Cook filets on a hot
grill for 3 minutes on each side, while brushing on the
remaining olive oil mixture.
Arrange fish on a serving platter and drizzle with orange
mojo.
Serves 4
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