GRILLED MAHI WITH PEACH ROSEMARY GLAZE
With thanks from SON OF SEA COOK SCHOOL
1. 2 lbs, Mahi Mahi Fillets, rinsed, patted dry
2. 2 Table spoons Olive Oil
3. 1 tsp Kosher Salt
4. 1 Can Peach Preserves
5. 2 Table spoon of Whole Grain Mustard
6. 3 Table spoon of Light Soy Sauce
7. 4 Table spoon of Butter
8. 2 Table spoon of Fresh Rosemary, chopped
9. 2 teaspoons of Fresh Thyme
Fresh Pepper to taste
In large skillet, heat olive oil over medium high heat. Season
Mahi with salt and sear in skillet about 2 minutes per side. Transfer to an oven
proof dish. In a small saucepan combine peach preserves and next 3 ingredients.
Stir until smooth Remove from heat, add rosemary and thyme. Spoon a tablespoon
of sauce over each filet and put into 400 degree oven for 7 minutes until cooked
through. Remove from oven and glaze fish with sauce until thoroughly covered.
Let sit 5 minutes and season with fresh pepper to taste.
To compliment this try a nice dry table white wine available at all large stores like Publix etc.
[Atlantis Timeshare Bahamas]