Key West Grilled Mahi-Mahi

• 1 lime, juice of
• Rose's lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon celery salt
• 1/8 teaspoon black pepper
• 6 drops cholula hot pepper sauce (or to taste)
• 1 tablespoon chopped scallion
• 1 tablespoon water
• 1 teaspoon honey
• 14 -16 ounces mahi mahi fillets (2)

1. Combine fresh lime juice and enough Rose's Lime juice to make 1/3 cup. Add the oil, salt, celery salt, black pepper, hot-pepper sauce, scallion, water and honey in a small bowl and whisk to incorporate.
2. Place Mahi-mahi in a zip-lock style bag and pour 4 tablespoons of the mixture over fish; turn to coat. Refrigerate 20 minutes, turning once. Reserve remaining mixture for sauce (warm slightly).
3. Prepare a charcoal grill with hot coals, or heat a gas grill to high, or heat broiler. Position grill rack 6 inches from coals or broiler pan 3 inches from heat.
4. Grease grill rack or rack of a shallow roasting pan. Place fillets on rack. Drizzle with half of lime juice mixture from marinade bag. Grill over hot coals on covered grill 2 minutes per side or until cooked through, or broil 4 minutes per side.
5. Serve Mahi-mahi with remaining sauce warmed.

lime, lime juice, olive oil, celery salt, black pepper, pepper, scallion, water, honey, mahi

Taken from www.food.com/recipe/key-west-grilled-mahi-mahi-215607 (may not work)