Citrus Grilled Mahi Veracruz-Firebirds Wood Fired Grill- - Tucson News Now

Citrus Grilled Mahi Veracruz-Firebirds Wood Fired Grill-

TUCSON, AZ (Tucson News Now) -


8 oz. – Mahi Mahi Filet

1 Tbsp. – Citrus Spice

1/2 oz. – Canola Oil

3 – Large Shrimp

2 Tbsp. – Fresh Corn

4 oz. – Veracruz Sauce

1 sprig – Cilantro

Couscous Salad


Heat grill or grill pan to medium high heat.  Lightly season the 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, 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.  Serve with Couscous salad.  

For the Veracruz Sauce:

1/2 Tbsp. – Salad oil

1/4 cup- Yellow onion, minced

1 Tbsp. – Garlic/Shallots, minced

1/2 cup – Chablis

1 1/2 cup – Canned Diced Tomatoes with the juice

3/4 tsp – Adobo Sauce

1/2 tsp – Fresh Thyme, finely chopped

1/2 tsp – Mexican Oregano

1/2 tsp – Sugar

1/2 tsp – Salt


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 balance of the ingredients and bring to a simmer.  Reduce the heat to medium/low and cook for 10 minutes.  

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