Grilled mahimahi with pineapple salsa

Yield: 4 servings

Measure Ingredient
15¼ ounce Can unsweetened pineapple
\N \N Tidbits; undrained
¼ cup Plus 1 T Amaretto di Amore
\N \N Divided
¼ cup Minced sweet red or green
\N \N Pepper
2 tablespoons Mahimahi or amberjack
\N \N Fillets
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Honey
2 tablespoons Slivered almonds; toasted


Drain pineapple, reserving pineapple and 1 tablespoon juice separately. Combine pineapple, reserved 1 tablespoon juice, 3 tablespoons araretto, red pepper and chives; stir well, and set aside.

Sprinkle fish fillets evenly with salt and pepper.

Combine honey and remaining 2 tablespoons amaretto; brush each fish fillet on both sides with 1 tablespoon mixture. Grill over medium-hot coals (350 to 400 degrees) for 4 minutes; turn and cook an additional 3 minutes or until fish flakes easily when tested with a fork. Brush tops of fillets with remaining honey mixture; sprinkle with almonds. Serve with pineapple salsa.

Source: Cafe Southern Living Five-Star Dining, Southern Living Cooking School

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