1/2 c. dry white wine 2 tbsp. lime juice 2 tbsp. minced dill 1 lb. mahi-mahi Dilly seafood sauce (see below)
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 FF mayonnaise, 1/4 cup soy or rice milk, 1/4 cup chopped dill pickle, 2 tablespoons dill pickle juice and 1 tablespoon horseradish. Mix well. Chill overnight or several hours.