WILLIE BRYAN / FIREBIRDS WOOD FIRED GRILL
Citrus Grilled Mahi Veracruz
Ingredients:
8 oz. Mahi Mahi filet
1 T citrus spice
1/2 oz canola oil
3 large shrimp
2 T fresh corn
4 oz Veracruz Sauce (recipe follows)
1 sprig fresh cilantro
Directions:
Heat grill or grill pan to medium high heat. Prepare Veracruz sauce according to directions below, set aside. Lightly season the mahi mahi with the citrus seasoning, place on the grill and cook the fish through, turning regularly. Heat a sauté pan to medium high heat, add the canola oil and shrimp; cook until the shrimp is pink. Turn the heat to low, add the corn and Veracruz sauce and simmer. Place the grilled mahi on a plate and top with the shrimp and sauce and serve.
For the Veracruz Sauce:
1/2 T salad oil
1/4 c yellow onion, minced
1 T garlic shallots, minced
1/2 c Chablis
1 1/2 c canned diced tomatoes with the juice
3/4 t Adobo sauce
1/2 t fresh thyme, finely chopped
1/2 t oregano
1/2 t sugar
1/2 t salt
Directions:
Heat a medium saucepan to medium/high heat. Add the onion and garlic shallots, cook stirring frequently until the onions are just starting to caramelize. Deglaze the pan with the Chablis, add the rest of the ingredients and bring to a simmer. Reduce the heat to medium/low and cook for 10 minutes.
