Prep 40 mins
Cook 20 mins
Tuna makes a good substitute for meaty mahi mahi in this fabulous recipe.
For the spice mix
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seed
- 1 teaspoon whole black peppercorn
- 1 tablespoon salt
- 1 teaspoon thyme leaves
For the fish
- 4 (5 ounce) mahi mahi fillets
- 1 tablespoon olive oil
For the mojo sauce
- 2 tablespoons olive oil
- 9 ounces onions, diced
- 2 garlic cloves, crushed
- 1 cup orange juice
- 1⁄4 cup lime juice
- 1⁄4 cup spiced dark rum
- 1 orange, segmented
- 1 tablespoon fresh cilantro, chopped
- To make the spice mix, toast the cumin seeds, coriander seeds and peppercorns in a dry saucepan set over a medium heat. Cook for about 1-2 minutes, until fragrant. Cool slightly before grinding to a powder.
- Mix the ground spices, salt and thyme together and rub over the mahi mahi. Reserve any extra spice mix.
- Drizzle the fish with olive oil and leave to marinate for about 15 minutes.
- To make the mojo, heat the olive oil in a saucepan and add the onion and garlic. Cook for about 3 minutes, until the onion is softened and translucent.
- Stir in any remaining spice mix.
- Add the orange juice, lime juice and rum and bring to the boil. Lower the heat and simmer for 10 minutes.
- Grill the mahi mahi for 3 minutes on each side, until just cooked through.
- Scatter over the orange segments, garnish with fresh cilantro and serve with the mojo sauce.