Citrus Glazed Mahi Mahi

Learn how to make Salt Creek Grille Princeton's deliciously fresh Citrus Glazed Mahi Mahi for your summertime...

Learn how to make Salt Creek Grille Princeton's deliciously fresh Citrus Glazed Mahi Mahi for your summertime dinner party!


Mahi Mahi

  • 4 Filet of Mahi Mahi
  • 6 Ounces Citrus Glaze
  • 1 Pinch of Kosher Salt, to taste
  • 1 Pinch of Black Pepper, to taste

Citrus Glaze

  • 16 Cups Orange Juice
  • 1 Cup Granulated Sugar
  • 1 Stalk Lemongrass, bruised
  • 1 One inch Piece of Ginger, crushed with skin on
  • 3 Cloves Garlic, crushed
  • 2 Shallots, sliced thin
  • 1 Sprig of Rosemary

Avocado Mousse

  • 1 Avocadeo, peeled, seeded, and rough chopped
  • 1/4 Teaspoon Garlin, minced
  • 1/4 Teaspoon Shallot, minced
  • 1/8 Teaspoon Jalapeno, minced
  • 1/4 Lime, juiced
  • 1 Teaspoon Heavy Cream
  • 1 Pinch of Kosher Salt to taste


  • 36 Baby Tomatoes, halved
  • 1/2 Cup Kale, cleaned from stems and rough chopped
  • 3 Oranges, cut in segments
  • 1/2 Teaspoon Garlic, minced
  • 1 Teaspoon Olive Oil
  • 1 Pinch of Micro Greens
  • 1 Pinch of Kosher Salt to taste


Mahi Mahi

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.

Citrus Glaze

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.

Avocado Mousse

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!

Mahi Mahi Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Mahi Mahi Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Mahi Mahi Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.