Mahi-Mahi Flambé

Serves two.

1. Thaw 3 pieces of frozen Mahi-Mahi filet in the fridge for ~10 hours.

2. Prepare marinade by mixing:

• 3 Tbsp olive oil

• 2 Tbsp lime juice (~1/2 lime)

• 2 Tbsp Wigle Landlocked rum

• 2 Tbsp fresh dill

• 1 Tbsp fresh thyme

• 1 Tbsp dried chives

• 2 tsp sesame seeds

• 10 capers, halved

• 1 clove garlic, minced

• 1/2 tsp fresh ground black pepper

• 1/2 tsp coarse sea salt

3. Cut fish into 1/2 inch cubes, gently mix with marinade, let sit for 10 minutes while grill preheats.

4. Put marinated fish cubes onto skewers.

5. Grill on high for about 5 minutes, turning frequently.

6. Before removing from grill, flambé with 2 Tbsp of Wigle Landlocked rum.

Serve with garlic baguette and Cuba Libre.