Note:
My intent was to prepare this dish simply in celebration of the warm, rich
flavors of Puerto Rican cuisine. Then Hurricane Maria devastated this beautiful
island. Now, it is a recipe in honor of Puerto Rico and in hopes of the recovery
help it so deserves.
Islander sauce is called “mojo
isleño” in Puerto Rico where it is the go-to
sauce for fish, chicken, vegetables, or anything you want to spoon it on. The
ingredients are simple—tomatoes, onion, bell pepper, garlic, olives,
and capers, along with an acid such as vinegar or lemon juice—but the
flavor is wonderfully complex. Bold, briny, fresh, and a little tangy. It’s all good.
Serves 2 (easily doubled)
Ingredients
- 1 tbsp olive oil, plus more
for rubbing the fish and grill grate
- 2 tbsp finely chopped green
bell pepper
- 2 tbsp finely chopped onion
- 1 small garlic clove, finely
chopped
- 1/2 cup canned crushed
tomatoes
- 1 tbsp finely chopped green
olives
- 2 tsp red wine vinegar
- 1 tsp capers, coarsely
chopped
- sea salt
- freshly ground black pepper
- 2 7-oz mahi-mahi steaks (about
1-inch in thickest part), skin removed
- cooked rice, for serving
- chopped cilantro, for serving
Preparation
- Light a grill for medium heat
with space for off-heat cooking.
- Heat a small, nonstick skillet
over medium heat and add 1 tablespoon of olive oil. Add the pepper and onion
and cook, stirring frequently, until beginning to soften, 3-4 minutes.
- Add the garlic and cook, stirring frequently, 1
minute.
- Add the tomatoes, olives,
vinegar, and capers and season with salt and pepper. Bring to a light simmer,
then reduce the heat to low and cook 2 minutes. Cover and keep warm over very
low heat while the fish cooks.
|
Pepper Mixture |
|
Islander Sauce |
- Rub the fish lightly
with olive oil and season with salt and pepper. Rub the grill grate with oil
and place the fish steaks over direct heat, grilling until grill marks appear,
1-2 minutes.
- Turn and continue grilling, moving off heat as needed, until
lightly charred and just cooked through, about 3 minutes total, depending on
thickness.
|
Seasoned Mahi-Mahi |
|
Pepper Mixture |
|
Islander Sauce |
|
Fish Beginning to Grill |
|
After Turning |
|
Grilled Fish |
Divide the rice
between 2 plates and spoon a little of the sauce on top. Place the fish on top
of the sauce and spoon the remaining sauce over all. Garnish with chopped cilantro
and serve.
|
Grilled Mahi-Mahi with “Islander” Sauce |
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