A light and fresh fish entree.
| Ingredients | Directions |
|---|---|
|
4 Mahi Mahi fillets 1 Tbsp. B.R. Cohn California Extra Virgin Olive Oil 1 Tbsp. B.R. Cohn Chardonnay Vinegar 4 Tbsp. Lime Juice 4 Tbsp. Golding Farms Natural Healthy Honey 2 Tbsp. Butter 2 Large Ripe Mangoes, peeled and diced 1/2 Cup Port Wine 2 Tbsp. Water 1 Tsp. Cornstarch Salt and Pepper to Taste |
Rinse fish and pat dry. Place on a tray, skin side down and brush with California Extra Virgin Olive Oil. Season with Salt and Pepper. In a small bowl, stir together 3 Tbsp. lime juice and 3 Tbsp. Healthy Honey. Drizzle half of the mixture over the fish. Place on grill over medium-high heat, skin side up, and grill for 5 minutes. Turn fish and drizzle with remaining lime-honey mixture; grill for 5 more minutes or until fish reaches an internal temperature of 150 degrees and flakes easily with a fork. While fish is cooking, melt butter in a small pan. Add mangoes and Chardonnay Vinegar and cook over medium heat for 5 minutes. Stir in remaining lime juice an honey. Stir together water and cornstarch; add to pan. Cook and stir for 1 to 2 minutes more or until mixture is slightly thickened. Pour hot sauce over grilled fish. |