Christine marinated a piece of Mahi Mahi in miso, vinegar, and honey, and After cooking it through I reduced the marinade, plus a little wine, to make a thick sauce. Also, a bunch of kale cooked with a slice of bacon and half an onion with lemon juice to finish, and mashed steamed sweet potato. Real yummy with a 2001 Matrot Volnay-Santenots.
