Ingredients
Sauce:
1 tablespoon butter
1/4 cup onions, finely chopped
1 cup fresh pineapple, cut into small dice
2 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons rice vinegar
1/4 teaspoon dried ginger
1 1/2 cups vegetable broth
1 teaspoon soy sauce
pinch of cayenne pepper
1/4 cup macadamia nuts, coarsely chopped
1 tablespoon fresh parsley, chopped
Fish:
4 (6-ounce) pieces mahi-mahi fillets
1 tablespoon olive oil
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Sauce:
Melt butter in a medium saute pan. Add onions and cook over a low heat until they are translucent. Add pineapple and continue cooking until the pineapple begins to brown, about 10 minutes. Add honey and rice vinegar. Cook another 5 minutes, stirring often.
Mix in ginger, broth, soy sauce and cayenne pepper. Simmer for 10 more minutes. Remove from heat and stir in macadamia nuts. Set aside.
Fish:
Coat fish pieces with olive oil and grill or broil, turning once, until fish is just cooked through.
To serve:
Place mahi-mahi on a platter, top with pineapple sauce and sprinkle with chopped parsley.
Serves: 4
Melt butter in a medium saute pan. Add onions and cook over a low heat until they are translucent. Add pineapple and continue cooking until the pineapple begins to brown, about 10 minutes. Add honey and rice vinegar. Cook another 5 minutes, stirring often.
Mix in ginger, broth, soy sauce and cayenne pepper. Simmer for 10 more minutes. Remove from heat and stir in macadamia nuts. Set aside.
Fish:
Coat fish pieces with olive oil and grill or broil, turning once, until fish is just cooked through.
To serve:
Place mahi-mahi on a platter, top with pineapple sauce and sprinkle with chopped parsley.
Serves: 4
