INGREDIENTS
Juice of 1 lime
Rose's lime juice
2 TBSP olive oil
1/2 tsp. celery salt
1/8 tsp. black pepper
6 drops Cholula hot pepper sauce (or to taste)
1 TBSP chopped scallion
1 TBSP water
1 tsp. honey
2 mahi fillets
DIRECTIONS
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 in a zip-lock style bag and pour 4 TBSP 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 with remaining sauce warmed.
