Learn how to make Salt Creek Grille Princeton's deliciously fresh Citrus Glazed Mahi Mahi for your summertime dinner party!
Season the Mahi Mahi on all sides with salt and black pepper. Grill on high heat until caramelized. Coat the fish in 1 ounce of the citrus glaze. Finish in the oven until medium to medium well, and let stand for 5 minutes.
In a large sauce pot, bring all ingredients to a simmer. Slowly reduce to one quart. NOTE: Reducing too fast at too high of a heat may cause the glaze to become bitter. The more surface area, the better and faster it will reduce. When reduced, strain through a chinois, cool, and reserve for use.
Puree all ingredients, except for the cream, in a blender on low speed until almost smooth, Stopping and stirring when needed if the mixture becomes stiff. On low speed, slowly add the cream in a small stream and increase the speed until the mixture has become thick and smooth (whipping the cream in the mixture until stiff). Season with Kosher salt to taste, remove from the blender, and reserve chilled.
While the fish is resting, bring a medium saute pan to high heat. Add the oil, kale, and garlic. Saute until the kale has begun to wilt. Add the tomatoes and citrus and saute until just warmed through, approximately 1 minute. Season with Salt to taste.
To Serve: Place 1.5 ounces of the avocado mousse in a circle on the left center of the plate. Evenly divide half of the kale mixture on the right center of the plate. Put the Mahi Mahi in the center of the plate (reheat in the oven if necessary). Place the remaining kale mixture over the back corner of the fish. Drizzle 1 ounce of citrus glaze around the fish. Top with micro greens, and serve!