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From Our Kitchen

Hot Sauce Glazed
Mahi Mahi

A honey, lime and butter glaze built on our hot sauce, finished with a bright pineapple and lime salsa.

Serves
4
Prep
20 minutes
Cook
10 to 12 minutes
Heat
Medium

Ingredients

Mahi Mahi

  • 4 mahi mahi fillets, about 6 ounces each
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Hot Sauce Glaze

  • 1/3 cup Red Dragon Fruit Hot Sauce
  • 2 tablespoons honey
  • 1 tablespoon fresh lime juice
  • 1 tablespoon melted butter
  • 1 teaspoon soy sauce
  • 1/2 teaspoon finely grated fresh ginger

Pineapple-Lime Salsa

  • 1 cup fresh Maui pineapple, finely diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup red bell pepper, finely diced
  • 1 small jalapeño, seeded and finely chopped
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon Red Dragon Fruit Hot Sauce
  • 1/4 teaspoon kosher salt

Make the Salsa

Combine the pineapple, red onion, bell pepper, jalapeño, cilantro, lime juice, hot sauce and salt. Toss gently and refrigerate for 15 to 20 minutes while you prepare the fish. It should taste fresh and bright, with just a slight background heat.

Make the Glaze

Combine the hot sauce, honey, lime juice, melted butter, soy sauce and ginger in a small saucepan. Heat over medium low for 2 to 3 minutes, stirring until smooth. Take it off the heat and set aside about 2 tablespoons of clean glaze for finishing the cooked fish.

Prepare the Fish

Pat the mahi mahi dry with paper towels. Brush both sides with olive oil and season with kosher salt, black pepper and garlic powder.

Grill

  1. Preheat

    Preheat the grill to medium high, about 400 to 425°F. Lightly oil the grates.

  2. First side

    Place the mahi mahi on the grill and cook for 3 to 4 minutes on the first side.

  3. Turn and glaze

    Turn the fillets and brush the cooked side generously with the glaze. Cook another 3 to 4 minutes, depending on thickness.

  4. Final glaze

    During the last minute, brush with another light layer. The fish should be opaque and flake easily with a fork.

Finish

Transfer the fillets to plates. Brush each one lightly with the reserved clean glaze and spoon the pineapple-lime salsa over the top. Add a few drops of hot sauce around the plate for anyone who wants more heat.

Ahi variation. Use the same glaze and salsa with ahi tuna steaks. Season the ahi lightly, coat with sesame seeds if you like, and sear in a very hot skillet for 1 to 2 minutes per side. Rather than cooking the glaze onto the fish, drizzle it over the sliced tuna after searing and top with the salsa.

Round It Out

Serve With

  • Coconut jasmine rice
  • Grilled Maui onions
  • Roasted sweet potatoes
  • Grilled asparagus
  • Hawaiian-style cabbage slaw
  • Fresh lime wedges
Take It Outside

Print the Recipe Card

A two page PDF with the ingredients, the timings and the method, sized to print at home.

Download the PDF See the Hot Sauce
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