Grilled Mahi-Mahi With Tomato and Avocado

 Grilled Mahi-Mahi With Tomato and Avocado
Michael Lomonaco

INGREDIENTS:

     1 Tablespoon olive oil
     2 shallots, sliced
     3 cloves garlic, crushed plus 1 clove garlic, finely chopped
     2 Tablespoons toasted coriander seeds
     1 Tablespoon cumin seed
     1 ½ cups dry white wine
     ¼ cup heavy cream
     4 Tablespoons butter, very cold and cut in pieces
     6 6-ounce mahi-mahi fillets
     4 Tablespoons extra virgin olive oil
     Salt and pepper
     2 beefsteak tomatoes, seeded and diced
     2 Tablespoons chopped cilantro
     ¼ cup lime juice
     ½ cup chopped scallions
     1 avocado, peeled, pitted, and diced



METHOD:

Preheat grill. In a saucepan over medium heat, combine the olive oil, shallots, crushed garlic, coriander, cumin and wine, and simmer until only 1/3 cup liquid remaining. Reduce heat to low, add the cream, and cook for 2 minutes. Remove from heat and swirl in the butter. Strain through a fine mesh strainer and keep sauce warm.

Brush the fish with 2 Tablespoons extra virgin olive oil and season with salt and pepper. Grill for about 4 to 5 minutes per side, until golden brown. Remove to a platter to keep warm.

In a bowl, combine the tomatoes, remaining 1 clove finely chopped garlic, cilantro and remaining 2 Tablespoons extra virgin olive oil. Add the lime juice, scallions and avocado. Spoon onto 6 plates. Top with the fish, and drizzle with the sauce.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 25 minutes

Cook time: 20 minutes

Round Out the Meal:
With baked sweet potatoes .

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Beaujolais Villages red.