The zest and juice from two limes
1 TBL rice vinegar
1-2 cloves of garlic minced
1-2 tsp of adobo sauce (you can buy just the sauce now or use the chipotles in adobo sauce)
1 TBL honey
1/2 tsp salt (kosher if you have it on hand)
1/4 cup chopped fresh cilantro
1/2 cup sour cream
2 3 oz pc of Mahi Mahi, thawed if frozen (Any white fish can be used in place of Mahi Mahi, it is your choice)
2 TBL Olive Oil
In a medium bowl combine first 7 ingredients mixing well.
In another, smaller bowl, add sour cream and 2 TBL of marinade, mix (cover and refrigerate)
Add the remaining marinade and fish to a zipper top bag, remove as much air as possible, seal and refrigerate for 30 minutes.
To a medium skillet over medium heat, warm olive oil and swirl to coat the bottom of the pan. When skillet is hot, remove fish from marinade with tongs and add to the skillet. Cook about 4 minutes of each side, turning once. Fish should be white and flakey, do not over cook. Remove cooked fish to a plate.
Remove sour cream topping from the fridge and place a dollop on each piece of fish. Garnish with a lime wedge.