Grilled Mahi Mahi with Charred Orange Beurre Blanc and Citrus Slaw

Serves: 4


Mahi Mahi:
Canola oil (for grilling)
4  Mahi Mahi Steaks, 6 oz (170 g) each

Charred Orange Beurre Blanc:

  • 4 Oranges, halved
  • 3 tsp (15 ml) Olive oil
  • ¼ cup (60 ml) Shallots, minced
  • Salt to taste
  • ½ cup (120 ml) White wine
  • ½ cup (120 ml) unsalted Butter, cold , cubed

Citrus Slaw:

  • 1 cup (250 ml) Red cabbage, thinly sliced
  • 1 cup (250 ml) Napa cabbage, thinly sliced
  • 100 ml Juice of an orange
  • Salt to taste
  • Pepper to taste
  • 3 Tbsp Olive Oil
  • 1 cup (250 ml) Orange, segmented
  • ½ cup (120 ml) Grapefruit, segmented


  1. Prepare dressing for the slaw.
  2. In a 1-quart saucepan, reduce the orange juice to ¼ cup (60 ml). Allow to cool.
  3. Prepare the butter sauce.  Place a grill pan on high heat.  Brush the surface with some neutral flavoured oil and place the oranges, cut side down, onto the hot grill.   Once charred, remove and set aside.
  4. Sauté shallots in an oiled skillet, and add salt. Cook until translucent, approximately 1–2 minutes. As shallots start to caramelize, pour in wine and let it reduce until almost dry.
  5. Squeeze juice from charred oranges into the skillet and reduce by half. Whisk in the cold butter. About 1 minute set aside off heat.
  6. Cook the fish.
  7. Drizzle canola oil over Mahi and season with salt and pepper. Lay it on a grill pan at high heat for 2 minutes. Give it a quarter turn and continue to cook for another 1-2 minutes.  Flip fish over and cook for another few minutes until cooked through.
  8. Finish the slaw. Place all the slaw ingredients into a bowl and drizzle reduced orange juice over top just before serving. Season to taste.
  9. Spoon butter sauce on a plate and lay grilled Mahi on it. Top with slaw and garnish with chopped chives.