It’s a new year and everyone is trying to lose weight. I have to admit, the holidays took their toll on my belly. I figured it was time to eat more fish and veggies, while I throw back 4 Rum & Cokes. Diet Cokes, of course. This is a fairly quick and easy recipe once you have the sauce made. The Crystals® and Tabasco® hot sauces should be added in a 2 to 1 ratio, so if you want it milder just cut the amounts in half. Make extra sauce and keep it in the refrigerator for up to two weaks. You can then quickly pour it over grilled fish or chicken with some steamed vegetables for a quick healthy meal. Or, when you are done with your health kick, use it as a dipping sauce for some coconut fried shrimp. Mmmm. Focus, focus.

INGREDIENTS:

• 4 Mahi-Mahi fillets
• 1/8 cup olive oil
• 1 fresh banana, peeled
• 1/4 red bell pepper
• 1/4 medium yellow onion
• 1 garlic clove
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 2 tablespoons cilantro
• 1/4 cup vegetable oil
• juice from 1/2 lemon
• juice from 1/2 lime
• 4 tablespoons Crystal’s® hot sauce (or 2 for less heat)
• 2 tablespoons Tabasco® hot sauce (or 1 for less heat)
• salt
• fresh ground black pepper

PREPARATION:

1. In a food processor, combine the banana, red pepper, onion, garlic, cilantro, spices and the lemon juice and puree. Add the hot sauces, salt and black pepper to taste. Then with the food processor on low, slowly add the vegetable oil in a steady stream to emulsify the mixture.

2. Preheat grill to medium heat. In a bowl, mix the olive oil and the lime juice with a pinch of salt and pepper. Dredge the mahi-mahi fillets through the olive oil mixture. Grill for about 4 or 5 minutes per side, being careful not to over cook and dry out the fish. Serve immedeately with the spicy banana sauce drizzled on top.

Serves 4

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