Ingredients:

4 mahi-mahi fillets, about 6-oz each and 1" thick (or other firm fish)
Canola oil
Urban Accents Puebla Mole DRYGLAZE

Directions:

Place mahi-mahi filets on paper towels for a few minutes to drain away any excess moisture, then place in shallow pan.  Liberally brush both sides with canola oil and sprinkle both sides with Puebla Mole DRYGLAZE.  Cover and refrigerate for 30 minutes. 


To Grill: Prepare grill for medium-high heat.  Grill fish until it is opaque throughout, about 4 to 5 minutes on each side.  To Bake: Preheat oven to 400 degrees F.  Place filets in 2" deep baking pan; cover with foil and bake for 10 minutes.  Remove foil and bake for 5 to 7 more minutes until fish flakes.