Wild caught Mahi-mahi is the first choice for this easy to prepare main dish. Fish is so versatile and quick to cook, it’s a no brainer for the busy working girl or guy. The heart healthy benefits of fish is also an added treat to this tasty entrée.
I found this item on sale at the local grocery store and decided to give it a try. Since this particular fish is considered moderate in mercury, I would only consume it once or twice a month. The flavor is mild and not so fishy and the sauce is slightly sweet and yet savory.
Therefore, all you need for a delicious marinade/sauce is some fresh rosemary, a little apple cider vinegar, Worcestershire and honey.
The mahi-mahi comes sealed and frozen, so thaw it out according to package directions. I used a package containing three fillets.
Mix the following in a shallow dish
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire
1 tablespoon honey
1/2 tablespoon chives
Place thawed fish in the mixed ingredients above for a marinade, coating both sides and letting set 15-30 min.
Place a teaspoon of your favorite oil in a hot non-stick skillet, I like coconut oil for this fish. Place the fish in the skillet and cook over medium heat approximately 5-6 min on each side until cooked through but still tender. Remove the fish from the skillet, top with the fresh rosemary and cover with a lid. Meanwhile, in the skillet add the remaining sauce, if you need more add the same amount as listed above, minus the herbs and whisk until slightly thickened. Serve over the fish.
You could also add some chopped pineapple to this and sauté like they do in Hawaii, yum!