Buzz-Worthy Bites 

Honey Citrus Mahi Mahi with Swiss Chard

Crafted with Wild Harvest Honey Farm’s Raw and Infused Honeys

YIELD: Serves 4

🍯 Honey Citrus Salsa:

• 2 oranges, peeled and chopped (remove seeds and pith)

• 1 lemon, peeled and chopped

• 1 jalapeño, seeded and minced

• 2 scallions, thinly sliced

• 2 tbsp white balsamic vinegar

• 2 tbsp Wild Harvest Honey – try Mango, Pineapple, or Wild Harvest Raw Honey

• 1 tsp ground cumin

• 1 tsp salt

• 1/2 tsp freshly ground black pepper

🥬 Sautéed Swiss Chard:

• 2 bunches Swiss chard (stems chopped into 1/2", leaves into 2")

• 2 tbsp olive oil

• 2 shallots, thinly sliced

• 2 cloves garlic, minced

• 2 tbsp orange juice

• 1 tbsp white balsamic vinegar

• 2 tsp Wild Harvest Honey – Pineapple or Raw Honey recommended

• 1/2 tsp kosher salt

• 1/4 tsp crushed red pepper flakes

🐠 Mahi Mahi:

• Four (4–6 oz) Mahi Mahi filets (or similar firm white fish)

• 1 tsp each kosher salt and black pepper

• 2 tbsp olive oil

• 1 tbsp butter

🔥 Directions:

1. Make the Honey Citrus Salsa: Roughly chop orange and lemon, then gently mix all salsa ingredients in a bowl. Set aside to marinate.

2. Prepare Swiss Chard: Heat olive oil in a skillet over medium-high. Add Swiss chard stems and shallots; sauté 3 minutes. Add garlic, orange juice, vinegar, honey, salt, and pepper flakes. Cook 2 more minutes, remove from heat, and cover to keep warm.

3. Cook the Fish: Pat fish dry and season both sides with salt and pepper. Heat oil and butter in a skillet. Add filets and cook 3–4 minutes per side until golden and cooked through.

4. Assemble: Divide Swiss chard on 4 plates, top with fish, and spoon citrus honey salsa over each filet. Serve with extra lemon wedges if desired.

🌿 Honey Pairing Ideas:

• Tropical & bright: Mango or Pineapple Infused Honey

• Balanced & smooth: Wild Harvest Raw Honey

• For a citrus pop: Apple Spice or Chamomile also add depth