Grilled Mahi-Mahi, Ceviche-Style

Served with Fruit and Vegetable Salad with homemade Dijon Vinaigrette Dressing


Recipe courtesy Alton Brown, 2007

Food Network



  • 4 skinless mahi-mahi fillets, approximately 2 pounds
  • 2 teaspoons kosher salt
  • 1/2 cup diced red onion
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon minced jalapeno
  • 1/4 cup dark brown sugar, packed
  • 1/4 cup tequila
  • 1 tablespoon olive oil
  • 1/4 cup freshly chopped cilantro leaves


Rub the fillets with kosher salt and set aside. In a non-reactive bowl, combine the onion, lime juice, orange juice, jalapeno, sugar and tequila. Mix to dissolve the sugar, and add the fillets to the bowl. Marinate in the refrigerator for 2 hours, turning the fillets once after 1 hour. Remove the fillets from the marinade and set it aside. Pat the fillets dry with paper towels and lightly coat with the olive oil.


Heat a grill to high and place the fillets over direct heat until they are just cooked through - opaque at the center but still moist, approximately 3 to 4 minutes per side. While the fish is grilling, transfer the reserved marinade to a saucepan and heat until it is reduced to about 3/4 cup. Using tongs, remove the fillets to serving plates and divide sauce equally among them. Top with the cilantro



Fruit and Vegetable Salad with homemade Dijon Vinaigrette Dressing

From Glamour Magazine

Serves 6 to 8 as a side / 4 as main course


2 pears , sliced

2 crunchy apples , sliced

1 cup sliced strawberries

2 small bags pre washed baby spinach

1/3 cup toasted walnuts or pine nuts

½ cup Gorgonzola cheese

Dijon dressing (recipe below)


Toss fruit with spinach. Add toasted nuts, cheese and top with dressing just before serving.



Dijon Vinaigrette Dressing

¾ cup olive oil

¼ cup red wine vinegar

3 TBS Dijon mustard

2 shallots, quartered

1 garlic clove, chopped

1 tsp sugar

Salt and pepper to taste


Combine all ingredients except salt and pepper into blender/food processor and mix till smooth. Season with salt and pepper to taste. (Can be made up to 3 days in advance.)



Sally’s Notes:  I usually use more strawberries than required. I always use pine nuts over walnuts, personal preference. This is a great side  dish for fresh grilled fish or steak. Or if you want to go meat free, and raw this is great.