Hey a Pregnant Mormon Can Have a Mojito Too!

(Originally posted on Thursday, October 7, 2010)

Okay....So its not a Mojito that you drink...and it doesn't have any alcohol in it...but it combines the citrusy/mint flavors that a Mojito has (or so I've been told!) I found this recipe in Food and Wine Magazine back in February. The recipe originally calls for chicken, which we made previously and it was delicious, and this time I thought I'd try it with some Tilapia, and it was equally tasty! I love the combination of grapefruit/lime/mint/cilantro. It is very refreshing, flavorful and satisfying. Not to mention this is a very healthy meal. Maybe you can eat this the day after you cook the Chalupa's!

Here is the Original Recipe for the Chicken Mojito's. All I did was substitute fish, and I broiled it, because Tilapia is kind of a pain to grill. You could grill up a nice Halibut and it would be even more delicious! But like I said, I have made this with chicken and it was yum yum too.

Citrusy Mojito Fish or Chicken

1. 1 red grapefruit
2. 1 lime
3. 1/4 cup extra-virgin olive oil
4. 2 tablespoons chopped cilantro
5. 2 tablespoons chopped mint
6. Salt and freshly ground pepper
7. 1 1/2 pounds skinless, boneless chicken thighs (Or white fish such as tilapia, halibut, orange roughy...)
8. 2 tablespoons chopped red onion

1. Light a grill or preheat a grill pan. Using a sharp knife, peel the grapefruit and lime, removing all of the bitter pith. Cut in between the membranes and release the sections onto a work surface. Squeeze the membranes over a medium bowl to extract the juices. Stir in half each of the olive oil, cilantro and mint and season with salt and pepper. Add the chicken and toss to coat. *If you opt to broil fish, simply heat broil, and cook for about 5 min until fish is fork tender. Do not overcook.
2. Grill the chicken thighs over moderately high heat, turning them occasionally, until they are lightly charred outside and cooked through, 8 to 10 minutes.
3. Meanwhile, coarsely chop the grapefruit and lime sections and transfer to a bowl. Add the red onion and the remaining olive oil, cilantro and mint. Season with salt and pepper. Serve the chicken thighs with the citrus salsa.