4 x 150g fillets of mahi mahi
Zest of ½ an orange, ½ the flesh segmented and the juice of the orange squeezed
Zest of ½ a lime, ½ flesh segmented
Zest of ¼ of grapefruit or pomelo, ½ segmented
1 tsp freshly minced ginger
1 tbsp brown sugar
3 tbsp soy sauce
1 tbsp rice vinegar + 1 tsp extra
1 chilli finely chopped
2 tbsp olive oil
1 cucumber, sliced on an angle
Rice, to serve
Place the zest of all the citrus, the juice of the orange, ginger, sugar, soy, and vinegar into a pot. Bring to the boil. Once thick and sticky, remove from the heat and add the citrus segments. Keep warm.
Combine the cucumber, extra vinegar, chilli and 1 tbsp of oil.
Drizzle oil over fish and season with salt and pepper. In a large pan or on a BBQ, grill the fish for 1 ½-2 minutes on each side.
Pour the sauce over the fish and serve with rice and cucumbers.