Serves: 8
Total Calories: 125

Marinade:
1/4 cup honey, warmed
1/3 cup light soy sauce, or 3 tablespoons tamari sauce
1/3 cup porter, stout, or smoked beer
1/2 teaspoon liquid smoke (optional)
2 tablespoons olive oil or other vegetable oil
1 tablespoon dark sesame oil
2 cloves garlic, finely minced and crushed
1/8 teaspoon hot red chili flakes, ground (optional)
1 teaspoon ground ginger, or 1/2 teaspoon chopped fresh ginger
1 freshly ground black pepper, to taste
1 tablespoon sugar
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4 pounds Mahi-Mahi or other firm fish
2/3 cup flour

Marinade:
Whisk together the ingredients and let stand at room temperature one hour.

Brush Marinade over fish and refrigerate for 2 hours before grilling. Sprinkle the fish with flour, and grill, basting often with marinade. Cook fish 10 minutes per inch of thickness. Cook shrimp until they turn pink and scallops until they are no longer translucent.

Note: Large shelled shrimp or sea scallops may be used in place of fish.

Nutritional Facts:

Serves: 8
Total Calories: 125
Calories from Fat: 45

More Recipes from the Best of the Best from the Mountain West Cookbook:
Grilled Teriyaki Fish
Mahi Mahi with Low-Fat Cucumber Sauce
Cheese-Topped Orange Roughy
Oven Fried Fish
Zane's Catfish BLT's
Grilled Trout Fillets with Tomato Butter
Halibut Supreme
Creamy Baked Halibut Steaks
Stuffing for Fish
Salmon with Cilantro Sauce
BBQ Salmon with Potatoes and Peppers
Broiled Herbed Scallops
Shrimp Newburg
Shorty’s Beer Batter Shrimp Poor Boys
Crusty Shrimp and Crab Salad Sandwiches
Hot Crab Open Faces
Deviled Crab
Crustless Crab Quiche
Crab Cobbler