Grilled Mahi Mahi with Pineapple
Source of Recipe
www.bettycrocker.com
Recipe Introduction
With this recipe I had slighty modified it by substituting
Kalbi Sause (a teriyaki sauce with sesame seeds and peanut oil)in place of the soy sauce. Mahi Mahi is the Hawaiian name for dolphin(not porpus, a fish).
Servings: 6
Categories: Grilling, main dish, Pies, Pork, Seafood, Seasonings, Marinades, Sauces
List of Ingredients
1 7/8 pounds mahi mahi fillets, 1/2 to 1/4 inch thick
6 slices fresh pineapple, about 3/4 inch thick
Gingered Pineapple Marinade (recipe follows)
GINGERED PINEAPPLE MARINADE
2 1/4 cups unsweetened pineapple juice
3/8 cup Kalbi sauce
4 1/2 tablespoons sesame oil
3 teaspoons grated gingerroot
2 1/4 teaspoons finely chopped garlic
3/4 teaspoon crushed red pepper
6 medium green onions, chopped (1/4 cup)
Recipe
1. Prepare Gingered Pineapple Marinade. Remove 1 cup of the
marinade; cover and refrigerate remaining marinade for
basting.
2. Cut fish into 4 serving pieces. Place fish in shallow
nonmetal dish or heavy-duty resealable plastic bag.
3. Pour 1 cup marinade over fish. Cover dish or seal bag
and refrigerate, turning once, at least 2 hours but no
longer than 12 hours.
4. Generously spray grill rack with nonstick cooking spray.
Heat coals or gas grill. Remove fish from marinade;
discard marinade.
5. 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.
6. (If pineapple becomes too brown, remove from grill.)
Discard any remaining basting marinade.
GINGERED PINEAPPLE MARINADE:
Mix all ingredients.
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