juice from1 lime
Rose’s Lime Juice
2 tablespoons olive oil
1/2 teaspoon celery salt
1/8 teaspoon black pepper
6 or more drops Cholula, hot-pepper sauce
1 tablespoon chopped scallion
1 tablespoon water
1 teaspoon honey
2 Mahi-mahi fillets, 14 to 16 ounces total
Rose’s Lime Juice
2 tablespoons olive oil
1/2 teaspoon celery salt
1/8 teaspoon black pepper
6 or more drops Cholula, hot-pepper sauce
1 tablespoon chopped scallion
1 tablespoon water
1 teaspoon honey
2 Mahi-mahi fillets, 14 to 16 ounces total
Preparation
Combine fresh lime juice and enough Rose’s Lime juice to make 1/3 cup. Add the oil, salt, celery salt, black pepper, hot-pepper sauce, scallion, water and honey in a small bowl and whisk to incorporate.
Place Mahi-mahi in a zip-lock style bag and pour 4 tablespoons of the mixture over fish; turn to coat. Refrigerate 20 minutes, turning once. Reserve remaining mixture for sauce (warm slightly).
Prepare a charcoal grill with hot coals, or heat a gas grill to high, or heat broiler. Position grill rack 6 inches from coals or broiler pan 3 inches from heat.
Grease grill rack or rack of a shallow roasting pan. Place fillets on rack. Drizzle with half of lime juice mixture from marinade bag. Grill over hot coals on covered grill 2 minutes per side or until cooked through, or broil 4 minutes per side.
Serve Mahi-mahi with remaining sauce warmed.
