Recipe - Grilled Mackerel With Mint And Parsley

4 Sixounce Mahi mahi fillets
Coarse salt; as needed
1 tablespoon Olive oil
=== SALSA ===
4 Blood oranges; peeled,
sectioned
1 bn Cilantro; leaves only,
roughly chopped
1 Arbol chile
1 small Red onion; julienned
One fourth cup Olive oil
One fourth cup Red wine vinegar
1 teaspoon Coarse salt
One half teaspoon Cracked black pepper
=== SAUCE ===
1 cup Blood orange juice; (abt 6
oranges)
2 Shallots; finely chopped
One fourth cup Red wine vinegar
One half cup Dry white wine
One fourth cup Heavy cream
One half cup Butter; cut in 1/2" cubes

Sprinkle fish with salt, brush with oil and grill until cooked through,
about 3 to 4 minutes per side. To make the salsa, combine the blood
oranges, cilantro, Arbol chile, onion, olive oil, red wine vinegar, salt
and pepper. Mix well and set aside. To make the sauce, simmer blood orange
juice over low heat until reduced to One fourth cup, stirring occasionally to
prevent scorching. Remove from heat and reserve. In a small saucepan,
combine shallots and red wine vinegar and reduce over low heat. Add white
wine and reduce again. Stir in cream and heat just to simmer. Remove from
heat and stir in butter piece by piece until incorporated. Stir in reserved
blood orange syrup, strain sauce and keep warm. To serve, place fillets on
individual plates, spoon sauce over fish and top with salsa. This recipe
yields 4