Smoky Honey Lemon Mahi Mahi

I'm a bit of a whore when it comes to caramel. I'll try anything, as long as it involves gooey, nearly burning sugar. So when I was cruising for something to do with a package of frozen Trader Joe's mahi mahi (very good, by the by), I couldn't resist trying this recipe. And it was really excellent. You'll see that I did all sorts of futzy things to get the "smoky" flavor (since I lack a barbecue or a bottle of Liquid Smoke). In the end, it would probably be easier to just sprinkle on some smoked paprika or just use a lot of ground black pepper and call it quits. If you're feeling enterprising, and have the supplies on hand, my way did come out tasting nice, it was just a lot of work. Also, beware the occasional stray fleck of lapsang souchong in the final dish.

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Smoky Honey Lemon Mahi Mahi

In a skillet large enough to hold the fish, combine:
1/2 cup olive oil (you could probably get by with 1/4 cup, if you're worried)
1/2 cup honey
Juice of 2 lemons
1/2 cup strongly brewed lapsang souchong tea (see above for other options)

(Note: the original recipe says to marinate the mahi mahi in this mixture for a couple of hours. As usual, I failed to plan for that step, and as usual, it turned out fine)

Cook over high heat until mixture reduces and begins to caramelize. Stir periodically to prevent sticking.

Add:
2 medium filets of mahi mahi
At this point, you have to make a judgement call: you want to add the fish when there's still enough time for it to cook without the sugar in the sauce scorching. The amount of cooking time will vary a lot, depending on your pot, stove, and fish. As a rough guideline, cook the liquid mixture for 15 minutes, then add the fish and cook for five minutes more. If the liquid isn't satisfyingly thickened by the time your fish is done, just remove it from the pan, cover with foil and keep reducing the mixture over high heat until it's gooey.

Plop the fish on a plate and pour some sauce over each filet.