<\/p>\n\n\n\n
Coleslaw:<\/p>\n\n\n\n
In a 1-litre saucepan, reduce the orange juice to 60 ml.Allow to cool.<\/p>\n\t\t\t\n\t\t\t
In a stainless steel bowl, combine the cooled reduced orange juice with the slaw ingredients.Season with 1\/4 teaspoon salt, mix and keep cool.
In a sauté pan over medium-high heat, add 2 teaspoons olive oil; allow the oil to come up to its smoke point.Season the mahi-mahi with salt and pepper; sear flesh-side-down for 1 minute.Turn the fish, reduce the heat and cook until the fish is fully cooked (4–5 minutes).Place the fish on the plate.Equally portion the citrus slaw over the top.Spoon 2 tablespoons beurre blanc around fish and garnish with a charred orange.<\/p>\n\t\t
Using a grill pan over high heat, char the oranges that have been cut in half.Once charred, remove and set aside.<\/p>
In a separate 1-litre saucepan, add 1 teaspoon olive oil and minced shallots.Cook until translucent (approximately 1–2 minutes).Add the white wine and reduce until almost dry.Add the double cream and reduce by half.Squeeze 4 of the charred oranges into the double cream and reduce for another 2 minutes.Whisk in the butter and set aside over a warm water bath.<\/p><\/div><\/div>\n\t<\/div>\n<\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
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