Citrus Blackened Mahi Mahi with Southern Grits

Mahi Mahi Marinade:

• 3 tbsp. Olive Amelia Blood Orange Olive Oil
• 3 tbsp. Cara-Cara Orange & Vanilla White Balsamic Vinegar - Olive Amelia
• 1/4 cup SALT Sisters Caribbean Jerk Rub & Seasoning 
• Pinch of Pepper 
• 8 Mahi Mahi fillets 

Directions: 

Place the Mahi Mahi in a large bowl.  

Pour the marinade over the fish and coat evenly.  

Cover and place into the fridge for 30 minutes to an hour.

Cooking: 

• Pre Heat a large cast iron pan over medium-low heat.  
• Cover the entire pan with a light layer of the Olive Amelia Blood Orange Olive Oil and your choice of avocado oil or coconut oil. 
• Once the oil is heated, place the fish into the pan.  Do not overcrowd the pan. 
• Cook each side for 4-5 minutes or until a crust has formed on the outside and the fish is cooked throughout. 
• Move the fish to a towel-lined plate to remove excess oil. 
   

Southern Grits Ingredients: 

• 1 cup Stone Ground Grits 
• 2 cups Water 
• 2 cups Milk 
• 2 tbsp. Olive Amelia Blood Orange Olive Oil 
• 1 tbsp. SALT Sisters Caribbean Jerk Rub & Seasoning
• 1 1/2 tsp. Sea Salt 
• 1/2 cup Grateful Hill Farm Orange Blossom Special Goat Cheese

Directions: 

In a pot, add the grits, water, milk, Olive Amelia Blood Orange Olive Oil, Caribbean Jerk Rub & Seasoning, and sea salt.   

Bring to a boil over medium heat, stirring frequently.   Once at a boil, bring the heat to low and continue to stir often.   

Cook for 15 - 18 minutes. 

Remove from heat, once the grits have a nice thick consistency. 

Add in the Grateful Hill Farm Orange Blossom Special Goat Cheese and stir until combined. 

Plate the fish and grits and enjoy this delicious southern meal with a twist!