3. Grilled Mahi-Mahi with Pineapple Hot Sauce
INGREDIENTS
4 x 8-oz. Mahi-Mahi fillets.
2-tablespoons melted coconut oil.
1-lemon – quartered.
Crushed Himalayan pink salt and cracked black pepper.
INGREDIENTS – Charred Pineapple-Habanero Hot Sauce
1-pineapple, chopped.
2-tablespoons coconut oil, melted.
6-Green onions, chopped.
1-container pineapple puree.
2-habanero chills, chopped.
1-cup rice wine vinegar.
Crushed Himalayan pink salt and cracked black pepper.
5-tablespoons of raw honey.
Prepare the grill on high heat. Season the fish with salt and pepper, then squeeze the juice of a ¼-lemon over the Mahi-Mahi filet. Cook on the grill for 3 to 4-minutes aside until the flesh turns white and crispy but remains firm.
Place all the ingredients for the pineapple sauce in a food processor and blend. Transfer to a saucepan and heat the sauce, simmer for 5-minutes pour over the fish as soon as it comes off the grill. Rest and serve.
COOKING TIP: Let the fish rest covered in a sauce for 5-minutes to prevent it from drying out and let the energy of the cooking dissipate from the meat. This technique works for any sauce.