Hoisin Glazed Mahi Mahi

For the Mahi Mahi:

2 Mahi Mahi Fillets

1 Tbsp. Hoisin Sauce

½ Tbsp. Soy Sauce

½ Tbsp. Honey

1 Tsp. Lemon Juice

1 Tsp. Red Wine Vinegar

1 Garlic Clove, Minced

1 Tbsp. Canola Oil

Remove skin from Mahi Mahi fillets. Combine remaining ingredients in large Ziploc bag. Place Mahi Mahi in bag and lightly shake to coat filets completely in marinade. Place in refrigerator for 20 minutes, making sure it is not any longer. Heat oil in large skillet. Place fillets in skillet and discard bag with marinade. Cook Mahi Mahi until golden brown and beginning to crust and then flip and repeat on the other side, about 4-5 minutes per side. Transfer the fillets to individual plates.

Milk Liquor Macadamia Nut Cream Sauce:

½ C. Milk Liquor (Find my recipe HERE)

1 ½ C. Heavy Cream

1 Garlic Clove, Minced

½ Tsp. White Pepper

1 Tbsp. Sliced Macadamia Nuts

Heat milk liquor on medium high heat in small skillet. Cook for approximately 5-7 minutes to burn off the alcohol and reduce by a third. Add heavy cream, garlic clove, and white pepper. Let cook on medium-high for another 4 minutes before reducing heat to low. Add macadamia nuts and let simmer until ready to serve.