Grilled Mahi Mahi with Grapefruit Beurre Blanc and Mango Coulis
(Serves 1)Courtesy of Morel’s
Louisiana White Grapefruit Beurre Blanc
1 white grapefruit, peeled and quartered1 satsuma, peeled and quartered1 shallot, minced¼ tsp. grated ginger root2 cloves garlic, minced1 cup white wine1 ½ cups heavy cream1 tsp. hot sauce1 tsp. Worcestershire2 sticks cold unsalted butter, cut into small piecessalt and pepper to taste2 Tbsp. chopped parsleyCombine grapefruit, satsuma, shallots, ginger root, garlic, and white wine in a medium sauce pan. Bring to a boil, and then reduce to a simmer for about 8-10 minutes. Stir occasionally, breaking up the fruit with your whisk or spoon. When wine has almost completely reduced and mixture is syrupy, add heavy cream, hot sauce, and Worcestershire. Bring to a boil, then reduce heat and simmer until reduced by half. Remove from heat and whisk in butter one piece at a time until melted. Strain sauce, then add salt and pepper to taste. Stir in fresh chopped parsley. Sauce is delicious over seafood and vegetables.
Mango Coulis
1 cup fresh mango, roughly chopped½ cup sugar1 cup water1 Tbsp. honey1 tsp. grated ginger rootCombine all ingredients in a medium sauce pan. Bring to a boil, then reduce heat to a simmer, stirring occasionally. Simmer for 10 minutes. Remove from heat and set aside until cool enough to handle. Puree in food processor or blender until smooth. Serve room temperature. Sauce pairs well with white grapefruit beurre blanc with grilled or sautéed seafood dishes and duck. May also be served over ice cream.
