Wherever the tomato goes, think grapes. They’re both juicy, high-acid, high-sugar fruits. It’s no surprise that grapes can often stand in for tomatoes. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel makes Grilled Mahi Mahi with Red Grapes and Sweet Corn Salsa and Spicy Green Grape Coulis.
Grilled Mahi Mahi with Red Grapes and Corn Salsa
Yield: 8 portions
Ingredients
Grape salsa
1 cup Red grapes, quartered
1 cup White corn, kernels removed
½ cup Red bell pepper, cored, seeded, and diced
1 Tbsp. Serrano pepper, stemmed, seeded, and minced
1 Tbsp. Shallot, minced
1 Tbsp. Lime juice
½ cup Cilantro, stemmed, rinsed, and minced
1 tsp. Kosher salt
¼ cup Olive oil
Cilantro sprigs, for garnish
Spicy green grape coulis
½ cupGreen grapes
½ cupCrème fraîche
1 tsp.Lime juice
2 tsp.Honey
½ tsp.Kosher salt
¼ tsp.Cayenne
Mahi mahi
2 lb. Mahi mahi fillet, skinned, portioned into 4 oz. pieces
1 Tbsp.Lime juice
1 Tbsp.Canola oil
Kosher salt and cayenne
Red grapes, halved, for garnish
For the grape salsa: Combine the quartered grapes and the rest of the prepped salsa
ingredients in a small bowl and toss to combine. Add the olive oil and mix to coat
evenly. Chill for 30 minutes to combine the flavors.
For the grape coulis: Add the grapes to a blender and purée until smooth. Strain into a
small mixing bowl, and add the crème fraîche, lime juice, honey, salt and cayenne.
Mix to combine and chill for 30 minutes.
For the mahi mahi: Preheat a grill pan to over medium-high to high heat. Combine the
lime juice and canola oil in a shallow dish. Turn the mahi mahi in the marinade and
let sit for 10 minutes; remove and pat dry. Sprinkle with a little salt and cayenne.
Grill on the hot grill pan for 6 minutes per side for a 1-inch fillet, or until the fish is
firm and opaque.
To serve: Spread a little dollop of grape coulis on each of 8 serving plates. Top with a
piece of grill mahi mahi and top with about 3 tablespoons of the red grape salsa.
Garnish with a cilantro sprig and halved red grapes and serve.