1 cup (250 milliliters) red cabbage, thinly shaved
1 cup (250 milliliters) napa cabbage, thinly shaved
100 milliliters freshly squeezed orange juice
Salt, to taste
Pepper, to taste
3 tablespoons olive oil
1 cup (250 milliliters) orange, segmented
1/2 cup (120 milliliters) grapefruit, segmented
Mahi mahi and charred orange buerre blanc:
2 oranges, halved
3 teaspoons (15 milliliters) olive oil
1/4 cup (60 milliliters) shallots, minced
Salt to taste
1/2 cup (120 milliliters) white wine
1/2 cup (120 milliliters) unsalted butter, cubed and chilled
4 mahi mahi steaks, 170 grams each
Canola oil (for grilling)
In a one liter saucepan, reduce the orange juice to 1/4 cup (60 milliliters). Allow to cool.
Place chopped red and Napa cabbage in a bowl. Pour in reduced orange juice. Add 1/4 teaspoon salt, pepper, olive oil, and orange and grapefruit segments. Mix all together and chill until ready to serve.
Using a grill pan over high heat, place oranges cut side down and cook for one to two minutes until the oranges are nicely charred. Remove and set aside.
Place shallots in an oiled skillet, season with a touch of salt and sauté until translucent – approximately one to two minutes. Add wine and let it reduce until almost dry.
Squeeze juice from charred oranges into the skillet and reduce by half. Whisk in the cold butter and swirl about until melted. Remove from heat and let rest until time to serve.
Drizzle canola oil over Mahi and season with salt and pepper lay it on the grill pan at high heat for two minutes. Turn the fillets 1/4 turn to and continue to grill for another minute. Flip the fish and repeat the same actions as above.
Place cooked fish on top of butter sauce. Top with slaw and garnish with chives.