Grilled mahi mahi with red grape and corn salsa and spicy green grape creme fraiche
The Culinary Institute of America · 6 min video
Read about other fish in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 cup red grapes
- 1 cup sweet corn
- ½ cup red pepper
- ½ cup cilantro
- serrano pepper
- shallot
- lime juice
- cayenne
- mahi mahi
Combine the quartered red grapes, corn, diced red pepper, minced cilantro, seeded minced serrano, shallot and lime juice.
Mixing the red grape and corn salsa
- salt
- pepper
- olive oil
Season with salt, pepper and a little cayenne, finish with olive oil, and let the salsa sit about 15 to 20 minutes.
- ½ cup green grapes
Puree the green grapes, then push through a strainer with the back of a ladle to extract the juice and pulp and leave the skins.
- ½ cup creme fraiche
- lime juice
- honey
- ¼ tsp cayenne
- kosher salt
Whisk the grape juice with the creme fraiche, lime juice, honey, cayenne and kosher salt.
- canola oil
- lime juice
Marinate the mahi mahi in canola oil and lime juice for about 10 minutes, no salt; stop when the edges turn opaque.
- kosher salt
- cayenne
Season the fish with kosher salt and cayenne just before grilling; oil the hot grill pan.
Grill presentation side down without touching, about three minutes, then turn 45 degrees and cook another minute; season the other side.
Flip and sear the second side; remove about 30 seconds early to a warm plate for carryover heat.
- 2 whole fresh red grapes
Plate: creme fraiche sauce down, the mahi on top, then the grape salsa and a few fresh grapes.
Carryover heat and plating