This delicious sweet onion salsa will jazz up Mahi or any fish on your dish tonight.
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Fire Roasted Sweet Onion Salsa with Grilled Mahi Mahi
- 2 large sweet onions
- 1 poblano pepper or serrano pepper
- 2 tbsp brown sugar
- 1/3 cup Jack Daniels
- 1 mango cut into small cubes
- 1 red bell pepper
- 1 bunch scallions trimmed
- 1/4 cup olive oil + extra for brushing
- 1 roasted red pepper purchased or homemade
- 1 14-oz can diced tomatoes
- 1 tbsp garlic finely chopped
- 1/2 cup cilantro
- 1/4 cup lime juice
- 2 8-oz Mahi Mahi fillets
- salt & pepper to taste
- To make the sauce, preheat a grill or broiler. Peel the onions and cut into thick wedges. Brush onions, mangos, poblano or Serrano and red peppers, and scallions lightly with olive oil, then grill over a preheated charcoal grill, gas or electric grill. Alternatively, place on a shallow heatproof pan and broil. Cook the vegetables, turning occasionally, until lightly charred.
- Remove from the grill, cool, then trim and seed the peppers and cut away the root ends of the onions. Rub off most, but not all, of the blackened skins. Slice the scallions, dice the onions and the peppers and combine with the remaining ingredients and pulse in a blender or robot coupe.
- Season the fish with salt and pepper and then brush with olive oil. Saute the fish 3 to 4 minutes, then flip it over and continue sauteing about 3 minutes or until the fish starts to brown around the edges.
- Remove the fish then add the Jack Daniels until the alcohol is cooked out, add in the brown sugar and the Criollo Sauce until bubbling hot, arrange the fish on serving plates and spoon the sauce over the edge of the fish.