Grilled Mahi Mahi with Macadamia Crust

4 Mahi-mahi fillets (8 oz) -cut diagonally 1/2"
1 Teaspoon Vegetable oil
Salt and freshly cracked - black pepper to taste
3 Tablespoons Honey
1/2 cup Macadamia nuts; toasted - crushed

1 Cup Fresh pineapple - diced
1/2 Cup Pineapple juice
1 Tablespoon Fresh ginger - minced
2 Tablespoons Scallions - thinly sliced
1/2 cup Lime juice (about 2 limes)
1 Teaspoon Fresh red or green chili - pepper of your choice minced (optional)

First, prepare the relish by combining all the ingredients. in a small bowl and mix well. Chill until ready to serve. To prepare the fish, rub the fillets lightly with oil and sprinkle with salt and pepper. Place the fillets on the grill over a medium-hot fire and cook for 4 to 6 minutes. per side.

While the second side is cooking coat the exposed side lightly with honey and sprinkle with crushed macadamia nuts. Flip and cook 1 more minute, coating the second side with honey and nuts. Flip again and cook another minute, or until the crust is golden brown.

Check for doneness by cutting into a piece; it should be opaque all the way through.

Remove the fillets from the grills, cut each in half, and serve accompanied by Pineapple-Ginger Relish.

Serves 4.

Crock Pot Blueberry Dump Cake

1 21 oz. can blueberry pie filling

1 package yellow cake mix

1/2 Cup butter

1/2 Cup chopped walnuts

Place pie filling in the slow cooker. Combine dry cake mix and butter, sprinkle over filling. Sprinkle the walnuts on top of that. Cover and cook on low for 2 - 3 hours. Serve warm in bowls.

Top with whipped cream or vanilla ice cream.