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FishingMobile, with Two Minute Tackle

Mahi Mahi With Charred Orange Beurre Blanc Citrus Slaw


1 cup Florida Orange Juice

8 each Florida Oranges, sliced in half

3 teaspoons Olive oil

1/4 cup Shallots, minced 1/2 cup White wine

1/2 cup Heavy cream

1 stick Butter, unsalted, room temperature

4 each Mahi-mahi, cut into 6-oz. pieces Slaw

1 cup Florida Oranges, segmented

1/2 cup Florida Grapefruits, segmented

1/2 cup Red cabbage, thinly shaved  

1/2 cup Napa cabbage, thinly shaved  

1/2 cup Orange bell pepper, thin strips  



Yield: Makes 4 Servings


Using a grill pan over high heat, char the oranges that have been cut in half. Once charred, remove and set aside. In a 1-quart saucepan, reduce the orange juice to 1/4 cup. Allow to cool. In a separate 1-quart saucepan, add 1 teaspoons olive oil and minced shallots. Cook until translucent, approximately 1–2 minutes. Add the white wine and reduce until almost dry. Add the heavy cream and reduce by half. Squeeze 4 of the charred oranges into the heavy cream and reduce for another 2 minutes. Whisk in the butter and set aside over a warm water bath. In a stainless steel bowl, combine the cooled reduced orange juice with the slaw ingredients. Season with 1/4 teaspoon salt, mix and keep cool.