Honey mahi on the griddle

The honey in this recipe is enough to give it a slightly sweet taste, but not enough to overpower it.

If you don’t have a griddle, cook this on tin foil on a grill, or a vegetable tray. The stiff bottom helps. This can also be cooked on the stove in a frying pan. I suggest using cast iron.

Some folks like the taste of salt, and you should make this initial seasoning to your personal preference. I’m a little heavier with the pepper and it shows in the pictures. The flour is just to give the fillet a little crispness on the edges and isn’t heavy like a fish breader.

The sauce is just a few things that work together to give a little flavor and glaze. An option in the sauce is some finely minced jalapeno peppers. This gives the sweetness a little edge. If you try this, add the minced jalapenos slowly. Shortly after it gets good, it gets a little spicy for some folks.

Thin fillets cook even quicker than the directions here, and thick fillets take a minute or so longer. These were medium thick fillets and cooked about 4-5 minutes on the first side before turning them.

About two minutes after I turn the fillets and spoon on the sauce, I slide the spatula under the fillets and lift them to be sure they aren’t sticking. I also swirl them around a little in the sauce that has run off to get a little sauce under the fillets. I turn off the heat when I do this and let the fillets sit on the griddle for another couple of minutes to soak in some flavor from the sauce.

INGREDIENTS:

• 2 – 6 to 8 ounce dolphin fillets
• 1/3 Cup flour
• 2 TBSP butter
• 2 TBSP apple cider vinegar
• 1 TBSP soy sauce
• 1/3 Cup honey
• 1 TSP Minced garlic
• 3 TBSP minced sweet onion
• Salt and pepper to taste
• Drizzle of olive oil
• Optional: minced fresh jalapeno peppers

PREPARATION:

1. Trim all skin and dark meat from fillets.
2. Salt and pepper the fillets.
3. Dust fillets with flour (both sides).
4. Heat griddle to medium/medium high.
5. Mix the vinegar, soy sauce, honey, garlic and onion into a sauce.
6. Sauté one side of the fillets lightly brown in a drizzle of olive oil and the butter.
7. Turn the fillets and sauté about 2 minutes, then spoon the sauce over them. (If there is extra sauce -save it).
8. About 2 minutes later, cut off the heat, use a spatula to be sure the fillets aren’t sticking and let them stay on the griddle another minute or two.
9. When plated, any extra sauce can be spooned over the fillets.

This serves well with roasted potato wedges and/or grilled mixed vegetables. I like salads and often begin the meal with a green salad or lettuce wedge. Those who like to end their meals with a sweet taste will find fried plantains is the perfect dessert for this.

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