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< Back House of Meats: It's Not "Just" Bacon - A Sampling of 50 Bacon Recipes Prep Time: Depending on Recipe Cook Time: Depending on Recipe Serves: Level: Beginner About the Recipe Make House of Meats bacon the star ingredient in pastas, salads, snacks and more from Food Network Magazine. Source: https://www.foodnetwork.com/recipes/articles/50-things-to-make-with-bacon Ingredients Find ingredients in each Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation (1) Bacon Guacamole Mash 2 avocados with 1/2 cup each chopped tomato and cilantro, 1/4 cup each chopped onion and crumbled cooked bacon , 1/2 minced jalapeno , some lime juice and salt . (2) Cheesy Bacon Popcorn Drizzle 4 cups hot popcorn with 1 tablespoon bacon drippings. Toss with 3 tablespoons crumbled cooked bacon and 1/4 cup each grated Parmesan and cheddar . (3) Warm Bacon Slaw Cook 6 slices thick-cut bacon in 1 tablespoon olive oil ; drain and crumble. Add 1/2 sliced red onion , 1/4 cup each cider vinegar and water, 2 tablespoons brown sugar and 1/2 teaspoon celery seeds to the drippings. Toss with 6 cups shredded cabbage and the bacon. (8) Bacon Butter Cook 2 slices bacon in a skillet; drain and chop. Blend 1 stick softened butter with the drippings and 2 tablespoons maple syrup. Stir in the chopped bacon. (9) PB&B Sandwich Peanut butter , banana and cooked bacon with white bread. Cook in a buttered skillet. (14) Bacon-Wrapped Scallops Wrap bacon around scallops ; secure with toothpicks. Broil, turning, until crisp, 8 minutes. (15) Bacon-Wrapped Dates Stuff pitted dates with blue cheese and wrap in bacon . Secure with toothpicks. Broil, turning, until crisp, 5 to 6 minutes. (18) BLT Pasta Cook 8 slices bacon ; drain and chop. Cook 1 chopped red onion , 3 sliced garlic cloves, some red pepper flakes and 1 teaspoon salt in 3 tablespoons drippings. Add 5 cups grape tomatoes ; cook 12 minutes. Add 1/3 cup cream; cook 2 minutes. Toss with 12 ounces cooked penne , 4 cups arugula, the bacon, some basil and a splash of pasta water. Top with Parmesan . (21) Bacon Nuts Beat 1 egg white until frothy; toss with 2 cups mixed nuts , 2 teaspoons Cajun seasoning , 2 tablespoons brown sugar and 4 slices crumbled cooked bacon . Bake at 325 degrees F, 10 minutes. (28) Bacon Fried Rice Cook 1/2 cup chopped bacon in a skillet. Add 1/2 cup chopped scallions and 4 cups cooked rice; stir-fry until hot. Add 3 beaten eggs and 1 teaspoon each sesame oil and grated ginger; stir-fry until the eggs are set. (32) Bacon Muffins Make corn muffin mix as the label directs; add 1/4 cup crumbled cooked bacon and 2 tablespoons chopped chives. (33) Bacon-Corn Sauté Cook 1/2 cup chopped bacon in a skillet; pour off half of the fat. Cook 1/2 each chopped red onion and jalapeno in the skillet until tender. Add 3 cups corn; cook 4 minutes. Add chopped cilantro, lime juice and salt to taste. (34) Bacon Brussels Sprouts Cook 6 ounces diced slab bacon in a skillet; drain. Separate 1 pound Brussels sprouts into leaves; stir-fry in the drippings. Add 1 minced garlic clove, 2 tablespoons each teriyaki sauce and water, a pinch each of sugar and red pepper flakes, and the bacon. (35) Warm Bacon Vinaigrette Cook 4 slices chopped bacon in a skillet; drain and crumble. Whisk 3 tablespoons red wine vinegar and 1 tablespoon whole-grain mustard into the drippings; add salt, pepper and the bacon. (36) Spinach-Bacon Salad Make Warm Bacon Vinaigrette (No. 35). Toss with baby spinach, sliced mushrooms and sliced red onion. (43) Bacon Grits Simmer 2 cups each milk and water with 1 teaspoon salt in a saucepan. Stir in 1 cup grits; simmer until tender, about 35 minutes. Stir in 2 tablespoons butter and 1 cup each grated cheddar and crumbled cooked bacon . Top with chopped chives. (44) Bacon Quesadillas Cook 1/2 cup sliced mushrooms and 1/4 cup chopped onion in butter until soft. Add 2 slices chopped Spicy-Sweet Bacon (No. 42). Spread on tortillas with grated cheddar, then fold in half and cook in a skillet. (45) Bacon-Apple Pancakes Mix 1 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk, 1 egg, 1 grated apple and 1/2 cup crumbled cooked bacon . Cook in a hot buttered skillet. 46. Bacon Banana Bread Stir 1/2 cup crumbled cooked bacon into your favorite banana bread batter before baking. 47. Bacon-Potato Pancake Cook 2 slices bacon ; drain and crumble. Shred 2 peeled russet potatoes; squeeze dry. Mix with 1/4 grated onion, the bacon, and salt and pepper. Cook in the drippings until crisp, 8 minutes per side. (49) Bacon Oatmeal Stir 2 tablespoons each maple syrup and crumbled cooked bacon into 2 cups cooked oatmeal. (50) Bacon Brittle Boil 2 cups sugar and 1 cup water in a saucepan, without stirring, until 340 degrees F, 8 to 10 minutes. Stir in 1 cup peanuts , 5 slices crumbled cooked bacon , 1 tablespoon butter and a pinch each of cayenne and cinnamon . Spread on a greased baking sheet to harden. Previous Next

< Back House of Meats: Blackened Catfish Two Prep Time: 10 minutes Cook Time: 10 minutes Serves: 4 Level: Easy to Moderate About the Recipe This Blackened Catfish is packed with bold, smoky flavors and a crispy, spice-coated crust. The combination of aromatic herbs and peppers creates a deep, rich seasoning that perfectly complements the mild, flaky catfish. Cooked in savory bacon grease, this dish delivers a deliciously indulgent Southern-inspired taste with a crispy, blackened finish. Ingredients 4 House of Meats Catfish Fillets ½ lb. House of Meats Sliced Bacon Olive Oil 1 tsp Allspice 1 tsp Oregano ½ tsp Salt 2 tsp Garlic Powder 2 tsp Thyme 2 tsp White Pepper 2 tsp Black Pepper 2 tsp Cayenne Pepper 2 tsp Lemon Pepper 2 tsp Cumin or Chili Powder 2 tsp Rosemary, crushed 2 tsp Fennel Seed, crushed Preparation Step 1: Fry the bacon in a pan and set it aside for another meal, reserving the bacon grease in the pan. Step 2: In a small bowl, combine all dry seasonings. Step 3: Pat the catfish fillets dry with a paper towel. Step 4: Rub each fillet with olive oil, then coat liberally with the spice mixture. Step 5: Heat the reserved bacon grease in the pan until hot. Step 6: Place the seasoned fillets into the pan and cook until the fish is blackened and crispy on the outside and easily flakes with a fork. Step 7: Serve hot and enjoy! Previous Next

< Back House of Meats: Pan Fried Lake Perch Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4 Level: Beginner About the Recipe Pan-fried lake perch is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a special occasion. The secret to this recipe is using fresh lake perch fillets and a few simple ingredients to create a flavorful coating that crisps up beautifully in the pan. Ingredients 2 lbs House of Meats Wild Caught Lake Perch 2 Eggs 1 tbsp Black Pepper , Fresh Ground 1 tbsp Seasoning Mix of your choice: Old Bay , Lawry's , Lemon Pepper , etc. ½ cup Flour 2 tbsp Milk ½ cup Canola Oil Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Rinse and pat House of Meats Wild Caught Lake Perch Fillets dry with a paper towel. Step 2: Mix flour and seasonings in a shallow plate, a pie plate works well. Season to taste. Step 3: In a second bowl, beat eggs with milk. Step 4: Add oil to a large frying pan, enough so that there is about a 1/2 inch or so in the bottom. Preheat oil over medium heat to 375 degrees. Heat oil until hot but not smoking. Step 5: Bread fish fillets by turning in the flour a couple of times. You could shake the fish with the flour mixture in a bag as well, then dredge through the egg and milk mixture and flour a second time. Step 6: Add fish to hot oil, until pan is full but not crowded. Make sure there is about 1/2 inch of space between the pieces of fish. Step 7: Fry until brown. You'll know because the edges of the fish will start to brown and curl. Turn when ready, it should only take a few minutes but will depend on the size of the filets. Step 8: Remove from pan when lightly browned, DO NOT OVERCOOK. Place the fish on a cooling rack lined with paper towels. Don't put on a plate or your fish will get soggy. You can place this in a warm oven to keep the fish warm while you cook the next batch. Step 9: Serve with French Fries or Baked Red Skins and Orange Glazed Green Beans! Previous Next

< Back House of Meats: Lucy's Seafood Stew Prep Time: Cook Time: 15 to 20 minutes Serves: Level: Beginner About the Recipe This seafood stew is a cozy, flavorful dish filled with a mix of fresh fish and shellfish, cooked in a savory broth with garlic, herbs, and a hint of spice. It’s a comforting meal that’s easy to enjoy with some crusty bread or rice. Perfect for any seafood lover! Ingredients 8 Slices House of Meats Sliced Bacon 1 Yellow Onion, diced 1/2 lb. Large shrimp cut in thirds, raw 1/2 lb. Bay Scallops sautéed 1/2 lb. Crab Meat 2/3 cup Flour 6 cups Seafood stock, hot 4 cups Potatoes, peeled, diced and boiled 2 cups Heavy Cream 2 Tbsp Old Bay Seasoning 1 1/2 teaspoons Coarse Black Pepper 1 cup Gruyere Cheese, grated 1/4 cup Green Onion, diced Chopped parsley (for garnish) Preparation Step 1: Fry the bacon in a large Dutch oven. Step 2: Remove from pan, trimming excess fat, then coarsely chop. Sauté the onions in the bacon drippings over medium high heat until transparent, about 3 minutes. Step 3: Add flour, stirring to prevent lumps; cook for 3-5 minutes, until mixture just begins to turn golden. Step 4: Add seafood stock gradually, whisking to prevent lumps until liquid thickens. Reduce heat to simmer and add potatoes, seafood, old bay and black pepper. Step 5: Simmer for 10 minutes; DO NOT allow to boil. Step 6: Add cream, mix thoroughly, then ad grated cheese and green onions, heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley. Previous Next

< Back House of Meats: Mississippi Mud Pot Roast Prep Time: 10 minutes Cook Time: 9 hours and 20 minutes on low / 4 hours and 20 minutes on high Serves: 6 Level: Easy About the Recipe A homestyle meal with fall-apart, tender beef paired with the perfect ingredients! Once prepped in the crock pot or slow cooker, just go on about your day and come back to a delicious, ready-to-serve meal! Ingredients 3 lbs House of Meats Boneless Chuck Roast 6 Pepperoncini Peppers 16 Banana Ring Peppers 1 oz Au Jus Mix Packet ¼ lb Butter 4 oz Package Buttermilk Ranch Dressing Mix 2 cups Whole Baby Carrots 2 tbsp Corn Starch Salt & Pepper to taste Preparation Step 1: Melt the butter on the bottom of the crock pot and mix in the AuJus and Ranch Dressing Mix. Add the Pepperoncini Peppers or Banana Pepper Rings and the HOM Boneless Chuck Roast (no need to salt the pot roast prior). Add the baby carrots. Step 2: Cook on low for 8-10 hours, or on high for 4-5 hours. It will be very tender when it's ready and easy to break apart. Use tongs or two large spoons/spatulas to remove the beef and set aside on a plate. Use a slotted spoon to remove the carrots, and place them on a serving plate with the roast. Step 3: Making Gravy If you have enough juice at the bottom of the crock pot for some gravy, (I always do), turn the crock pot on high. Mix the cornstarch with 4 Tablespoons of pot roast juice and slowly pour some of it back into the crock pot, whisking constantly. Give it time to thicken before you add more, otherwise it will become too thick (if it does, you can thin it with beef or chicken stock). You likely will not need to use all of it. Once it's near your desired level of thickness, remove it from the heat. It will thicken a little bit more upon standing. Step 4: Return the Shredded Chuck Roast to the Crock Pot and mix with gravy. Serve over Mashed Potatoes or Boiled Redkins and enjoy! Previous Next

< Back House of Meats: How to Prepare House of Meats Baked Hams Prep Time: No prep! Cook Time: See Instructions for Cooking Time Serves: 1 Level: Beginner About the Recipe House of Meats has a ham for everyone! All hams are Fully Cooked simply Heat and Serve. Try one our delicious hams: Our Signature Honey Glazed - Spiral Sliced Boneless Hams Old Fashion Netted Boneless Hams Old Fashion Netted Semi-Boneless Hams Ingredients Try one our delicious hams: Our Signature Honey Glazed - Spiral Sliced Boneless Hams Old Fashion Netted Boneless Hams Old Fashion Netted Semi-Boneless Hams Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Your Boneless Ham is Fully Cooked and only needs to be warmed through. Step 2: Pre-heat oven to 350 degrees F. Step 3: Place ham in a baking dish, add 1/4 inch of water, cover pan tightly with foil. Step 4: Bake for approximately 12 to 14 minutes per pound. Step 5: Adjust your cooking time to the weight of the ham. Sliced hams will cook slightly faster. It is easy to overcook ham. To present a perfect baked ham, we suggest using a good instant read thermometer. The internal temperature should reach 130 degrees. Here are some cooking guidelines: Whole Hams - 9 lb. Average - Bake for approximately 2 ¼ hours. Half Hams - 4.5 lb. Average - Bake for approximately 1 ¼ hours Quarter Hams - 2 lb. Average - Bake for approximately 45 minutes Step 6: Before serving the House of Meats Spiral Sliced hams slice ham core between slices. Then, serve and enjoy! Previous Next

< Back House of Meats: Chuck Wagon Beef Stew Prep Time: 20 minutes Cook Time: 2 hours and 20 minutes Serves: 6 Level: Easy About the Recipe An easy, delicious, hearty comfort food to make any day, but especially tasty on those chilly days! This is a simple recipe that is sure to be a new, or nostalgic comfort food! Ingredients 2 lbs House of Meats Choice Black Angus Lean Beef Stew Meat 2 tsp Oil 1 Garlic Clove , minced 2 cups Hot Water 1 Large Can of Tomatoes 1 Lemon , sliced thin 2 Medium Onions , sliced 1 tbsp Salt ½ tsp Pepper 3 tbsp Sugar 6 Medium Carrots , peeled and cut into 1-inch pieces 5 Medium Potatoes , quartered 1 Dash of Clove ½ tsp Basil Leaves, dried 1 Can Peas Note: All of the products will be directed to the House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: In a Dutch oven or skillet, brown beef well in oil. Step 2: After the beef is cooked, remove it and put it into a deep pot. Add the garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer for 2 hours, stirring occasionally. Step 3: Add carrots, potatoes, cloves, and crushed basil leaves. Cover, and cook until vegetables are tender. Step 4: Add canned peas, and cook until they are heated through about 4 minutes. If necessary to thicken the gravy, add flour dissolved in water. Serve hot and enjoy! Previous Next

< Back House of Meats: Famous Colorado Roast Prep Time: 10 minutes Cook Time: 1 hour and 15 minutes Serves: 6 Level: Beginner About the Recipe Boneless Eye of Pork, Stuffed with our Homemade Bread Dressing and layered with Bacon. DELICIOUS! Ingredients 4 lbs House of Meats Pork Colorado Roast - You will need 3/4 to 1 lb. per person. Foil Instant Read Meat Thermometer Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: GRILL ROTISSERIE : This roast is excellent cooked on an outdoor grill rotisserie. You should grill for approximately 1 hour to 1 hour and 15 minutes at medium high heat. Follow the additional instructions for baking in the oven. Step 2: OVEN : Pre-heat oven to 350 degrees. Step 3: Place House of Meats Pork Colorado Roast on a baking pan with parchment paper and cover or tent with foil. Step 4: Bake in the oven for 30 minutes per pound at 350 degrees. Step 5: Uncover the last 30 minutes of scheduled cooking time to brown and crisp bacon. Step 6: Pull and tent to rest roast at approximate 135 degrees. Internal temperature will raise to 145 degrees while resting. Step 7: Check for doneness with an instant read thermometer. Internal temperature of the Eye of Pork should be 145 degrees when done. Remove strings and serve with Scalloped Potatoes , a vegetable and applesauce. Previous Next

< Back House of Meats: Turkey and White Bean Spinach Soup Prep Time: 5 minutes Cook Time: 25 minutes Serves: 6 Level: Beginner About the Recipe Ground Turkey simmered in savory chicken broth with white beans, spinach, and simple seasonings. A healthy, protein-packed meal that will leave you feeling comforted and satisfied! All meat items are available at House of Meats. Credits: Stephanie Ingredients 1 lb HOM 100% Pure Ground Chicken Breast 1 tbsp Olive Oil 1 tbsp Minced Garlic ½ cup Yellow Onion, diced 4 cups Chicken Broth Salt & Pepper to taste 1 tbsp Lemon Juice ½ tsp Thyme 2 cups Fresh Spinach, washed 5.50 oz Cannellini Beans, drained and rinsed ¼ cup Parmesan Cheese , shaved to garnish Hard Crusted Bread Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic, cook until they are soft and translucent, about 5 minutes. Step 2: Add the chicken broth to the pot and bring to a light boil. Step 3: Season the raw turkey with desired amounts of salt and pepper. Drop them into the broth in bite-sized pieces. You can roll them neatly or just drop in pieces. Step 4: Add in the lemon juice and thyme, and let the soup bubble gently for about 15 minutes Step 5: Reduce the heat to medium-low. When you’re ready to serve, add the spinach and Cannellini beans and simmer until the spinach is wilted, about 2 minutes. Step 6: Top each bowl with Parmesan cheese if desired and serve! Enjoy this soup with crusty bread! Previous Next

< Back House of Meats: The Perfect Prime Rib Roast Prep Time: 20 minutes Cook Time: 1 hour and 15 minutes Serves: 4 Level: Intermediate About the Recipe A Perfect Prime Rib Roast is the crowd-pleasing choice of the holidays or special celebration dinners. Enjoy the Perfect Prime Rib Roast bone-in or boneless, along with the juicy flavors that guests will find irresistible! Ingredients House of Meats Boneless or EZ Carve Prime Rib Roast (ask your House of Meats Butcher to season your roast with our Premium Prime Rib Seasoning!) Boneless : 1/2 lb to 3/4 lb per person EZ Carve : 3/4 lb to 1 lb per person House of Meats Au Jus One 14 oz. Container Per 5 lbs of Prime House of Meats Horseradish Sauce, suggested one 8 oz. Container per 5 pounds of meat. Salt Black Pepper Garlic Foil, for tenting the roast while resting. High-Quality Cooking Thermometer Preparation Step 1: Preheat your oven to 450°F. If you seasoned your Prime Rib Roast at one of our House of Meats locations, move on to the next step! If you did not have your House of Meats Butcher season your Prime Rib Roast at the time of purchase, season heavily with salt, pepper, and garlic. Step 2: Place seasoned roast uncovered in a roasting pan and insert your meat thermometer in the center of the roast not touching bone. We recommend the use of a good quality meat thermometer to ensure the perfect prime rib! Step 3: Bake for 45 minutes at 450°F, then reduce heat to 300°F and roast for an additional 8 minutes per pound for roasts under 6 pounds or 5 minutes per pound for roasts over 6 pounds. When the meat thermometer reaches your desired degree, remove your roast from the oven, tent with foil, and let rest for 20 minutes. Medium Rare - 125°F Medium - 135°F Medium Well - 140°F Well Done - Not an Option Step 4: While your roast is resting, in a saucepan on the stove bring your House of Meats Au Jus (you may add the drippings from the roast) to a boil and then reduce to simmer. Step 5: After 20 minutes of resting time, cut strings and remove extra fat tied on for flavor and moisture by your House of Meats butcher. Slice and serve The Perfect Prime Rib Roast with House of Meats AuJus and enjoy! Tips If a serving is too rare for one of your guests simply hold their piece of Prime Rib in your simmering Au Jus for the count of 10. This will cook the meat and remove the rareness while the meat will remain moist and tender. They will think you are a culinary genius! Previous Next

< Back House of Meats: Choice Black Angus Chopped Cube Steaks Prep Time: 10 minutes Cook Time: 45 minutes Serves: 4 Level: Easy About the Recipe House of Meats Choice Black Angus Chopped Cube Steaks are made with 95% Lean Ground Sirloin. The beef is ground and formed into a 5 oz. Chopped Cube Steak. They are easy to prepare and when cooked with mushrooms and onions in a rich flavorful gravy will surely deliver a family dinnertime favorite. Handle carefully. Ingredients 4 - 5 oz. House of Meats Choice Black Angus 95% Lean Chopped Cube Steaks Have your House of Meats butcher cut the steak of your choice into 1-inch cubes 8 oz Mushrooms , cleaned gently with a damp towel Cremini or white button suggested 1 cup Sweet Yellow Onion , thinly sliced 1 tsp Garlic , minced 3 Tbsp All Purpose Flour 2 cups Beef Broth 1 ½ tbsp Worchester Sauce 4 Tbsp Butter , divided Salt and Pepper , to taste Chopped Parsley to garnish Bacon , t op with extra crispy, crumbled bacon before serving. Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: In a large skillet over medium-high heat melt 2 tablespoons of butter. Add House of Meats Chopped Cube Steaks and cook for about 3 minutes on each side until browned (they will cook further in the sauce later). Remove the meat patties from the skillet and place them on a plate. Step 2: Using the same skillet, reduce to medium heat and add the remaining 2 tablespoons of butter. Add in the sliced onions and mushrooms and cook for 5 to 6 minutes or until softened and browned. Step 3: Add the garlic and cook for an additional minute. Step 4: Sprinkle flour over the mushrooms, onions, and garlic and stir while cooking for one minute. Step 5: Add the beef broth and Worcestershire sauce and salt and pepper to taste and cook for about 5 to 6 minutes stirring frequently. Step 6: Add House of Meats Chopped Cube Steaks back into the skillet — along with any juices on the plate — and cover them with the gravy. Cover with a lid and reduce heat to a simmer and cook for another 10 minutes. Remove lid and cook another 10 to 15 minutes letting the sauce thicken. Step 7: Serve this easy dinner with green beans and creamy mashed potatoes or white rice or on a bead of thick noodles and you will have a nice hearty meal for a weeknight dinner. Your whole family will love the comforting homemade onion gravy in this tasty dish! Previous Next

< Back House of Meats: Half Pound - Mahi Mahi Fillets with Herb Sauce Prep Time: 15 minutes Cook Time: 10 minutes Serves: 1 Level: Easy About the Recipe Mahi-Mahi is a very durable, versatile fish. Mahi-Mahi can be used in place of any recipe that calls for Orange Roughy, Grouper, Salmon, Halibut, and Cod. Ingredients 1 ½ lbs HOM Mahi-Mahi Fillets ¼ cup White Wine, Your choice 1 tbsp Salted Butter 1 tbsp Chopped Parsley 2 tsp Fresh Lemon Juice 1 Clove of Garlic , Minced 4 Drops Hot Pepper Sauce Note: All of the products will be directed to the House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: HOM Mahi Mahi are cut into approximately 8 oz. serving-size pieces. Step 2: Preheat the grill to 350 degrees. Spray the grates with oil. Step 3: In a saucepan, combine all ingredients except fish. Heat sauce slowly until butter is melted and ingredients have combined and softened. Step 4: Place HOM Mahi Mahi fillets on grill and brush with sauce. Grill 5 minutes. Step 5: Turn the fillets carefully with a spatula and brush with more sauce. Cook an additional 5 minutes. Previous Next