2 6oz. cuts of Mahi Mahi fillet
1/2 cup of Olive Oil
2 oz. Blues Habanero Reserve Hot Sauce
2 oz. White Balsamic Vinigar
Juice of 1 lemon
Juice of 1 lime
2 sprigs of chopped Rosemary
1 dozen sprigs fresh thyme chopped
1/2 teaspoon of oregano
Add all the ingredients except the fish, into a blender. Blend for 1 minute.
Pour into a bag and add the fish. Refrigerate. Turn bag occasionally for 2
hours. Grill it up and garnish with blueberries, raspberries, and a fruit
vinigrette of your choice.