Pan-Grilled Mahi-Mahi with Puerto Rican Mojo Isleño (Islander Sauce)

The

signature sauce of Puerto Rico, mojo isleño is made with simple, fresh

ingredients, including tomatoes, onion, bell pepper, garlic, olives, and

capers, along with an acid such as vinegar or lemon juice.

Some

recipes call for tomato sauce, but I

think fresh tomatoes cooked down to a chunky texture add flavor and richness

that you just can’t get in runny canned sauces. That means this accompaniment

for the fish is thick—more like a relish than a sauce. If you prefer a runnier

consistency, add a little vegetable broth toward the end of cooking.

And

if you can’t find mahi-mahi, another thick, meaty fish—such as yellow-fin tuna or

swordfish—will hold up well in the grill-pan.

Serves

2 (easily doubled)

1

Mojo Isleno Ingredients

Preparation

Heat

a small, nonstick saucepan over medium heat and add 1 tablespoon of olive oil.

Add the pepper and onion and cook, stirring frequently, until beginning to

soften, 3-4 minutes.

Pepper and Onion Beginning to Cook

Add

the garlic and cook, stirring frequently, 1 minute.

Add

the tomatoes, olives, vinegar, and capers and season with salt and pepper.

Bring to a light simmer, then reduce the heat to low, cover, and cook slowly

until the tomatoes have broken down to a chunky consistency, 15 minutes. Remove

from the heat.

Remaining Ingredients Added Cooked Sauce Mojo Isleno

Meanwhile,

heat a grill-pan over medium-high heat and brush with olive oil. Season the

mahi-mahi with salt and pepper and grill until lightly charred and just cooked

through, about 4 minutes per side.

Mahi-Mahi Ready to Grill Fish Beginning to Grill

To

serve, place 1 piece of fish on each of 2 plates and divide the sauce on top of

and around each. Drizzle all with a little olive oil and serve right away.