Recipe: Grilled fresh mahi-mahi with jalapeno cilantro sauce

Grilled fresh mahi-mahi with jalapeño cilantro sauceTotal time: 45 minutesServings: 6Note: Adapted from Opal Restaurant & Bar, where it is served with a fresh herb risotto and roasted corn and wild mushroom relish.Jalapeño cilantro sauce1 teaspoon olive oil 1/2 cup diced onions 1/2 jalapeño, chopped (remove seeds for less heat)1 teaspoon crushed garlic 1/2 cup dry white wine4 cups heavy cream1 bunch cilantro, chopped (about 1 1/2 cups)Cracked sea saltFresh cracked black pepperTabasco or lemon juice, to taste1. In a large, heavy-bottom saucepan, heat the olive oil over medium high heat, then add the onions, jalapeño and garlic and cook until caramelized, about 10 minutes, stirring frequently. Stir in the white wine and cook until the wine reduces by half, 2 to 3 minutes. Stir in the heavy cream and cook over high heat until the liquid reduces by half, about 10 minutes.2. Remove from heat and stir in the cilantro. Blend the sauce using a stand or immersion blender, then strain. Season to taste with salt and pepper. If desired, adjust the heat with Tabasco and brighten with a little lemon juice. This makes about 2 cups sauce. The sauce will keep, refrigerated, up to 2 days.Grilled mahi-mahi and assembly6 (6-ounce) mahi-mahi filletsOlive oilCoarse saltFreshly ground pepper1 cup Jalapeno cilantro sauce, more if desiredBrush each side of each mahi-mahi with olive oil and season with a pinch each of salt and pepper. Grill the fish over medium-high heat until firm and opaque on each side, 2 to 4 minutes (timing will vary depending on the thickness of the fillets). Plate the grilled fish, dividing the sauce among each serving. Serve immediately.Each serving: 496 calories; 33 grams protein; 4 grams carbohydrates; 0 fiber; 38 grams fat; 20 grams saturated fat; 234 mg. cholesterol; 1 gram sugar; 569 mg. sodium.