Grilled Mahi-Mahi with Jalapeño Cilantro Sauce

Recipe by Opal Restaurant in Santa Barbara, CA

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.

Ingredients for the jalapeño cilantro sauce:
1 teaspoon olive oil
½ cup diced onions
½ jalapeño, chopped (remove seeds for less heat)
1 teaspoon crushed garlic
½ cup dry white wine
4 cups heavy cream
1 bunch cilantro, chopped (about 1½ cups)
Cracked sea salt
Fresh cracked black pepper
Tabasco or lemon juice, to taste

Directions:
1. 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.

Ingredients for grilled mahi-mahi, and assembly
6 (6-ounce) mahi-mahi fillets
Olive oil
Coarse salt
Freshly ground pepper
1 cup jalapeño cilantro sauce, more if desired

Directions:
Brush 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.


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