Рецепт Grilled Mahi-Mahi with “Islander” Sauce

by Pamela Steed Hill

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 MixtureIslander SauceRub 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-MahiPepper MixtureIslander SauceFish Beginning to GrillAfter TurningGrilled 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