Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    mahi mahi fillets -- (6 ounce)
                        coarse salt
   1      tablespoon    oil -- olive
                        ***salsa***
   4                    blood oranges -- peeled and
                        sectioned
   1      bunch         cilantro -- leaves only,
                        roughly chopped
   1                    arbol chile
   1      small         red onion -- julienne
     1/4  cup           oil -- olive
     1/4  cup           red wine vinegar
   1      teaspoon      coarse salt
     1/2  teaspoon      cracked black pepper
                        ***sauce***
   1      cup           blood orange juice -- (about 6
                        blood oranges)
   2                    shallots -- finely chopped
     1/4  cup           red wine vinegar
     1/2  cup           wine -- white
     1/4  cup           heavy cream
     1/2  cup           butter -- cut into 1/2 inch
                        cubes

Preparation:

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 1/4 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.