Mahi Mahi with Sticky Citrus Sauce

Cook time 15 minutes
Servings 4


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

Mahi Mahi with Sticky Citrus Sauce


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.