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 Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
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
