Grilled Mahi Mahi with Pineapple
Light, refreshing and very tasty dish.
Ingredients
| Gingered pineapple marinade | |||
| 1 ¼ | pounds |
mahi mahi fillets
1/2 to 3/4 thick |
* |
| 4 | slices |
pineapple
3/4 inch think |
|
| Gingered pineapple marinade: | |||
| 1 ½ | cups |
pineapple juice
unsweetened |
|
| ¼ | cup |
soy sauce, sodium reduced
|
|
| 3 | tablespoons |
brown sugar
packed |
|
| 1 | tablespoon |
sesame oil
|
|
| 2 | teaspoons |
ginger root
grated |
|
| 1 ½ | teaspoons |
garlic
finely chopped |
|
| ½ | teaspoon |
red pepper flakes
crushed |
* |
| 4 | medium |
scallions, spring or green onions
chopped, 1/4 cups |
|
Directions
Prepare Gingered Pineapple Marinade by mixing all ingredients.
Remove 1 cup of the marinade; cover and refrigerate remaining marinade for basting.
Cut fish into 4 serving pieces.
Place fish in shallow glass or plastic dish.
Pour 1 cup marinade over fish.
Cover and refrigerate, turning once, at least 2 hours but no longer than 12 hours.
Generously spray grill rack with nonstick cooking spray before heating grill.
Heat coals or gas grill.
Remove fish from marinade; discard marinade.
Cover and grill fish and pineapple about 4 inches from medium heat 8 to 12 minutes, brushing frequently with reserved marinade and turning once, until fish flakes easily with fork.
If pineapple becomes too brown, remove from grill.
Discard any remaining basting marinade.
Makes 4 servings.
Nutrition Facts
Serving Size 223g (7.9 oz)
