Mahi Mahi with Tequila Grilling Sauce

Mahi Mahi with Tequila Grilling Sauce

You've got to try this amazing grilling sauce. The complex tropical flavors with the addition of the blast of heat from the Habanero chile is out of this world! Try the grilling sauce on pork, poultry or any light fish!

4 6-8 OZ Mahi Mahi fillets

Tequila Grilling Sauce

1. Rinse the fish fillets under very cold water and dry with a paper towel.

2. Drizzle tequila sauce over Mahi Mahi while grilling. The rule for grilling fish is 10 minutes of grill time for every inch of thickness. I usually spray a little non-stick spray on both sides and then do 3 minutes on the first side then turn add the sauce and close the cover for 6 or 7 more minutes!

Tequila Grilling Sauce

Enough for 4 6-8 OZ Mahi Mahi filets

3 TBL White Tequila

3 TBL Pineapple juice

2 TBL Chopped cilantro

2 TBL Fresh lime juice

2 TBL Olive oil

2 CLOVES Garlic, minced

1 Habanero, minced

2 TSP Kosher salt

1/2 TSP Dark brown sugar

PINCH Fresh black pepper

1. Whisk Tequila Sauce together. Drizzle over Mahi Mahi while grilling.

Rocky point Shrimp Cocktail /Gazpacho

Rocky point Shrimp Cocktail /Gazpacho

Just add Cocktail shrimp to below recipe to taste and top with 4, jumbo cooked shrimp tail on!

4 C Tomato juice

2 C Tomatoes, diced

1 Cucumber, peeled and diced

1 CLOVE Minced garlic

1 Avocado, peeled and cut into 1/2" cubes

1/2 Green bell pepper cut into ¼" pieces

1/2 Large White Onion, finely chopped

1/2 Jalapeno pepper without seeds, finely chopped

Juice of 1/2 lemon

Juice of 1 lime

2 TBL Light olive oil

1/4 C Fresh parsley, chopped

2 TBL Red wine vinegar

1 TSP Fresh basil chopped

2 TSP Tabasco sauce

1/2 TBL Dried Mexican oregano

1 TSP Honey

Salt to taste

4 C Tomato juice

2 C Tomatoes, diced

1 Cucumber, peeled and diced

1 CLOVE Minced garlic

1 Avocado, peeled and cut into 1/2" cubes

1/2 Green bell pepper cut into ¼" pieces

1/2 Large White Onion, finely chopped

1/2 Jalapeno pepper without seeds, finely chopped

Juice of 1/2 lemon

Juice of 1 lime

2 TBL Light olive oil

1/4 C Fresh parsley, chopped

2 TBL Red wine vinegar

1 TSP Fresh basil chopped

2 TSP Tabasco sauce

1/2 TBL Dried Mexican oregano

1 TSP Honey

Salt to taste

1. Put everything in a large bowl. Mix together allow flavors to marry in the refrigerator for a few hours.

Meanwhile Back at the Bread 8-16-11

Meanwhile Back at the Bread 8-16-11

Okay; the oven is really working well. The trick I use is to re-heat the oven with a roofing torch. A few minutes of re-saturation and the oven is ready to go another round. Tonight we did 64 loaves in 4 bakes and we could of done an extra 5 bakes if necessary. These ovens are real workhorses. My only regret is that did not put a thermo-coupler in; a mistake I will not make when I build the next oven! I am using our shop-vac to clean out the dark corn meal after the first bakes.

Happy Baking!