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Mahi Mahi with Charred Orange Citrus Coleslaw

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  • 1 cup Florida Orange Juice
  • 8 Florida Oranges, halved
  • 3 tsp. olive oil
  • ¼ cup shallots, minced
  • ½ cup white wine
  • ½ cup heavy cream
  • 1 stick unsalted butter, room temperature
  • 4 mahi mahi fillets, cut into 6-oz. pieces
For Charred Orange Citrus Coleslaw:
  • 1 cup Florida Orange segments
  • ½ cup Florida Grapefruit segments
  • ½ cup red cabbage, shredded
  • ½ cup Napa cabbage, shredded
  • ½ cup orange bell pepper, julienned
  • Salt and pepper to taste


1. Using a grill pan over high heat, char the Florida Orange halves. Once charred, remove and set aside.

2. In a 1-quart saucepan, reduce the Florida Orange Juice to ¼ cup. Allow to cool.

3. In a separate 1-quart saucepan, add 1 teaspoon olive oil and the minced shallots. Cook until translucent, approximately 1 to 2 minutes.

4. Add the white wine and reduce until almost dry, then add the heavy cream and reduce by half. Squeeze 4 of the charred oranges into the heavy cream and reduce for another 2 minutes. Whisk in the butter and set aside over a warm water bath.

5. In a stainless steel bowl, combine the cooled Florida Orange Juice reduction with the slaw ingredients. Season with ¼ teaspoon salt, mix and keep cool.

6. In a sauté pan over medium high heat, add 2 teaspoons olive oil and allow the oil to come up to its smoke point.

7. Season the mahi mahi with salt and pepper and sear, flesh side down, for 1 minute. Turn the fish, reduce the heat and cook until the fish is fully cooked, about 4 to 5 minutes.

8. Place the fish on a plate. Equally portion the citrus slaw over the top. Spoon 2 tablespoons beurre blanc around fish and garnish with a charred Florida Orange.