Grilled Mahi-Mahi, Ceviche-Style

Ingredients

• 0.3 cup freshly cilantro leaves chopped
• 0.3 cup brown sugar dark packed
• 1 tablespoon jalapeño minced
• 2 teaspoons kosher salt 
• 0.3 cup juice of lime freshly squeezed
• 4 fillet mahi-mahi skinless
• 1 tablespoon olive oil 
• 0.3 cup orange juice freshly squeezed
• 0.5 cup onion diced red
• 0.3 cup tequila 

Equipment

• bowl
• paper towels
• sauce pan
• grill
• tongs

Directions

1. Rub the fillets with kosher salt and set aside. In a non-reactive bowl, combine the onion, lime juice, orange juice, jalapeno, sugar and tequila.
2. Mix to dissolve the sugar, and add the fillets to the bowl. Marinate in the refrigerator for 2 hours, turning the fillets once after 1 hour.
3. Remove the fillets from the marinade and set it aside. Pat the fillets dry with paper towels and lightly coat with the olive oil.
4. Heat a grill to high and place the fillets over direct heat until they are just cooked through - opaque at the center but still moist, approximately 3 to 4 minutes per side. While the fish is grilling, transfer the reserved marinade to a saucepan and heat until it is reduced to about 3/4 cup. Using tongs, remove the fillets to serving plates and divide sauce equally among them. Top with the cilantro.