January usually feels like one of the longest months here in western New York, but this year it passed by almost unnoticed. No major snow storms, no weeks without seeing the sun, just lots of days that almost felt spring-like. This is a sharp contrast to what is currently happening in Europe where record low temperatures have caused it to snow in Rome (which hasn’t happened in 26 years).
It is also a major difference from last year’s winter weather. We moved into our house in January 2011, and it was so snowy that the moving truck almost didn’t make it up our driveway. Last year I had to keep a sled in my car just in case I needed a way to get the kids up to our house. So far this year we’ve had very little snow and the grass has stayed nice and green. It’s even been warm enough to do a little grilling out on our deck.
I took advantage of one of those very un-winter-like days a little while ago and came up with this dish. It’s not very often that I can pair in-season citrus with fish that was grilled outside. I also think that this salsa would go nicely with chicken or pork, or maybe even in a taco. Let’s hope that the groundhogs were wrong and that spring will be early this year. It feels like it’s here already, and I don’t think I can go back to braising & roasting now that I’ve had a taste of this.
- 2 mahi-mahi fillets
- 2 Tablespoons paprika
- 1/4 teaspoon cayenne
- 1/4 teaspoon garlic powder
- 1 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- vegetable oil
- In a small bowl mix together the paprika, cayenne, garlic powder, mustard powder, salt & pepper. Rub the mixture over the mahi-mahi fillets (you may not use all the spice mixture).
- Heat a grill to high. Clean & oil the grill grates. Grill the mahi-mahi until completely cooked through (about 4-5 minutes per side).
- 1 pink grapefruit
- 1 tangerine
- 1 orange (any variety you want)
- 1/2 of a shallot, minced
- 1 Tablespoon chopped cilantro
- 1 Tablespoon extra virgin olive oil
- salt & pepper
- Supreme the citrus over a bowl to catch the juice. Cut the segments into small chunks and set aside in a medium-sized bowl.
- In a small bowl combine 1 teaspoon of the accumulated citrus juice with the shallot. Season with salt and pepper. Whisk in the olive oil.
- Pour the juice/olive oil/shallot mixture over the citrus chunks and stir gently. Add the cilantro and give another quick stir. Add more salt & pepper if necessary.