Yield: 1 Servings
|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