Rhubarb was not common in the south of France when I was growing up, yet I have always been attracted to it, both because of its color and taste. Here, the mango brings a delicate sweetness to compliment the tangy rhubarb ginger combination as an accompaniment to grilled Mahi Mahi.
Grilled Mahi Mahi served with rhubarb ginger lemon sauce and fresh mango. As a dinner, the plate is finished with some lentils and steamed broccolini. A great source of vitamins, perfect eaten hot or cold, and can therefore be enjoyed as a picnic.
1 lb rhubarb
2 lemons juiced and zested
2 tsp fresh ginger grated
1/4 cup honey
1/3 cup water
4 fresh Mahi Mahi steaks
Himalayan pink salt, freshly ground pepper.
3 Tbsp grape seed oil
As it is cooking, the rhubarb will naturally turn into a purée. Continue cooking until it is sweet enough to eat, still maintaining a certain tangy taste which will be soften when paired with the fresh mango.
To prep the mango, lay it on its side and cut it horizontally above the flat large pit inside. Then turn it with the cut side down and cut the other side the same way. Discard the pit and peel the two separate sections of the mango, keeping only the flesh.
Preheat the grill for the Mahi Mahi. When the grill is hot, place the Mahi Mahi steaks onto the grill for a few minutes on one side. Cooking time will depend on the thickness of the pieces.
If you do not wish to grill the fish, you might also sautéed it in a pan with an additional tablespoon of grape seed oil.