
I ended up making a marinade of lime, Molasses and Tabasco.
The marinade was:
1/4 C Lime Juice
2 T Tabasco
1 T Molasses
I upped the molasses to 2 T. Also added just a bit more lime since I felt the Tabasco was just a bit much.
This gave a good balance of flavor leaving the lime the strongest flavor, the tabasco strong but not over powering, and the molassas just detectable.
I felt like a tropical flavor so I made a nice Salsa from pineapple, papaya, red onion, jalapeno's, and a bit of lime.
Mahi was grilled along side chiles, leeks and limes.

I cooked up some coconut basmati rice to finish the meal. Just substitute 1/2 of the liquid with coconut milk.

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