Recipes|Featured Main
Grilled Fish with Mojo Sauce
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT30M15 Minutes
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Yield:2 Servings
Ingredients
- 1 pound fish, skin on
- Oil
- Salt and pepper
- Mojo Sauce:
- 2 cloves garlic
- ⅓ cup avocado oil
- ¾ teaspoon salt
- 1 jalapeño, roughly chopped
- 3 green onions, roughly chopped
- 1 small bunch cilantro
- 2 limes, juiced
- 1 tablespoon orange juice
- 1 teaspoon vinegar (white wine or rice)
- ½ avocado
- 453.59g fish, skin on
- Oil
- Salt and pepper
- Mojo Sauce:
- 2 cloves garlic
- 78.86ml avocado oil
- 3.2g salt
- 1 jalapeño, roughly chopped
- 3 green onions, roughly chopped
- 1 small bunch cilantro
- 2 limes, juiced
- 12.78g orange juice
- 4.26g vinegar (white wine or rice)
- ½ avocado
Fire up the grill for this fresh and flavorful fish topped with a creamy citrus mojo sauce. Delicious served with black beans and coconut rice, and easy to customize with any grill-friendly fish, like halibut, cod, salmon, tuna, rockfish, or sea bass.
Preparation
STEP 1
Preheat a grill or grill-pan over medium-high heat. Pat the halibut dry and lightly coat with oil. Season generously with salt and pepper.
STEP 2
To make the mojo sauce, add the garlic, avocado oil, and a pinch of salt to a blender (or use an immersion blender). Blend until smooth and emulsified. Add the jalapeño, green onions, cilantro, lime juice, orange juice, vinegar, and avocado. Blend until creamy and smooth. Taste and adjust seasoning as needed.
STEP 3
Place the halibut on the grill skin side down first. Grill over medium-high heat, allowing it to cook undisturbed until it naturally releases from the grates, about 5-7 minutes per side depending on thickness. Flip carefully and continue grilling until the fish is opaque, flaky, and cooked through. Serve with mojo sauce.
Options
Serve with black beans and coconut rice for a complete meal.
Use any favorite fish such as halibut, black cod, salmon, tuna, cod, rockfish or sea bass.
Add an extra jalapeño or a drizzle of hot sauce for more heat.
Mojo sauce can also be used as a dip, spread, or dressing for grilled vegetables.
If grilling is unavailable, the fish is also delicious pan-seared. Preheat a cast iron skillet over medium-high heat. Pat fish dry with paper towels and season with salt and pepper. Coat the pan with oil, then place fish skin side down and cook undisturbed for 5-7 minutes, or until the skin is crisp and releases easily from the pan. Gently flip with a spatula, reduce heat to medium, and cook flesh side down until golden and cooked through, about 3– minutes more.