Grilled Fish with Florida Citrus-Coconut Sauce
Ingredients
1 tablespoon oil
3 cups red onion or shallots, sliced
32 ounces Florida orange juice
32 ounces coconut milk
10 pods cardamom
1/4 cup Dijon mustard
1/4 cup soy sauce
2 tablespoons coriander
2 teaspoons turmeric
10 fillets tilapia, bass or other mild fish
5 limes
3 Florida grapefruit, segmented, for garnish
1 bunch cilantro, chopped, for garnish
Preparation
Heat large saucepan over medium-high heat. Add oil and onions; cook until onions are deep golden. Add orange juice and coconut milk; deglaze pan. Bring to a boil; lower heat and cook until reduced by one-third; add cardamom, Dijon mustard, soy sauce, coriander and turmeric and stir well to combine. Cook another 30 minutes.
Grill fish and squeeze each fillet with juice of 1/2 lime just as it comes off the heat. Spoon Florida Citrus-Coconut Sauce over fish and garnish with grapefruit segments and cilantro. Serve immediately. Refrigerate remaining Florida Citrus-Coconut Sauce.