Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1¼ pounds | Mahi mahi fillet; 1/2--3/4 thick |
| 4 slices | Fresh pineapple; 3/4\" thick |
| 1½ cup | Unsweetened pineapple juice |
| ¼ cup | Reduced sodium soy sauce |
| 3 tablespoons | Packed brown sugar |
| 1 tablespoon | Sesame oil |
| 2 teaspoons | Grated ginger root |
| 1½ teaspoon | Finely chopped garlic |
| ½ teaspoon | Crushed red pepper |
| 4 mediums | Green onions; chopped (1/4 cup) |
GINGERED PINEAPPLE MARINADE: 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 gass 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.
Recipe by: Unknown Cooking Magazine Posted to MC-Recipe Digest V1 #732 by L979@... on Aug 9, 1997