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  • Weyand's Chef

Grilled Mahi-Mahi, Ceviche-Style


4 skinless mahi-mahi fillets, approx. 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, approx. 3-4 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.  Recipe obtained from The Food Network, Alton Brown, 2007.

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