Wednesday, March 16, 2011

Grilled Mahi Mahi in a "Tipsy" Three Citrus Sauce

Let's face it, if you don't cook or you don't cook very often, the very thought of making a sauce from scratch can be "scary:"  making the roux; whisking; worrying about the sauce "breaking."  It's enough to drive even an experienced cook nuts!

I've got a sauce that only looks "scary."  Tonight, I am serving it with an easy grilled Mahi Mahi, and my Tequila Shrimp and Scallops.  Finish the meal with a simple side, such as wilted spinach with onion and mushrooms, and you've got a dinner that you and your family won't soon forget!

When I make a complex sauce – meaning one that uses a list of ingredients – I like to pair it with something simple, such as grilled fish or chicken. This sauce is not as “scary” as it looks.  It’s very simple to make.   And my “frozen” butter trick, allows you to prepare the sauce 2/3 of the way prior to pairing your entrée.  You can  even reheat this sauce and finish it up without it “breaking.”  The thing that I love about this sauce, is that you can put the leftovers in an airtight container in the refrigerator for about a week. 

You can use it as a glaze for grilled pork, chicken or fish.

Grilled Mahi Mahi in a "Tipsy" Three Citrus Sauce

1 tablespoon Olive Oil
½ cup chopped Red Onion
2 tablespoons Flour
4 tablespoons butter, divided (toss two tablespoons into the freezer while making the roux)
Juice of one medium Lemon
Juice of one small Lime
Zest of one large navel Orange, orange part only
Juice of one large navel Orange
½ cup dry White Wine*
4 dashes Worcestershire Sauce
2 dashes Low Sodium Soy Sauce
2 tablespoons gold Tequila*
2 tablespoons Honey
½ teaspoon Spanish Paprika
Sea Salt, to taste
Freshly ground Black Pepper, to taste

*Wine and Tequila in the same sauce?  It works!  Trust me! 

For the Fish: 

12 oz. fresh or frozen Mahi Fillets, if frozen, thaw
(DUH, I bet you couldn’t figure that out)!
Blackened Seasoning, to taste
Cooking Spray for the Grill

I like to serve this with For the Shrimp and Scallops:

4 large Sea Scallops
9 medium Shrimp, peeled and deveined
Old Bay® Seasoning, to taste
Drizzle of Olive Oil
One Shot of gold Tequila

For the sauce:  In a medium saucepan,  add olive oil and onion.  Sauté three minutes, until softened.  Add flour and two tablespoons of butter.  Reduce heat, stir and cook until you see a light coffee color emerge*. 

Whisk in lemon juice, lime juice, orange juice and orange zest.  Add wine, reserving a splash, Worcestershire sauce, and Soy sauce.  Reduce half-way over medium heat, stirring frequently.

Add tequila, honey, salt and pepper. 

Turn off heat until ready to finish. 

Once ready to finish, over a low heat, add in reserved wine and frozen butter, one pat at a time.

For the fish:  Sprinkle Mahi with Blackened seasoning, to taste.  The great thing about this recipe is that the grilling tempers the seasoning, and you can add and much or as little as you like.  You can adjust for guests.

Spray grill with cooking spray.  Grill over medium flame, about four minutes each side. 

For the Scallops and Shrimp. 

Add Scallops and Shrimp to grill safe pan.  Toss with Old Bay® and drizzle with Olive Oil.  Sauté  five minutes, turning once.  Remove from flame.  Add Tequila.  Return to heat and simmer about one-to-two minutes.

*If I have more time one night, I will post a blog all about roux’s.  It’s so interesting how getting the roux to a different color can change the complexity of a sauce.  I wish I would have taken a picture of my roux, as it came out perfectly. Next time, I promise!

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