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Poached Mahi mahi
1/2 cup dry white wine
2 Tbsp. lime juice
2 Tbsp. minced dill
1 lb. Mahi-Mahi
Dilly seafood sauce
In large skillet, combine wine, lime juice and dill; bring to a boil over high heat. Add Mahi-Mahi and reduce heat to medium; cook, covered, 10 minutes per inch. Thickness of fish or until fish flakes easily with fork. Remove from liquid.
Serve with sauce.
Sauce: Combine in small bowl 1 cup mayonnaise, 1/4 cup milk, 1/4 cup chopped dill pickle, 2 tablespoons dill pickle juice and 1 tablespoon horseradish. Mix well. Chill overnight or several hours.
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