| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | All newly t, Bbq/grill, Seafood | 1 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Mahi mahi fillet, 1/23/4 |
| thick | ||
| 4 | Fresh pineapple, 3/4" thick | |
| GINGERED PINEAPPLE MARINADE: | ||
| 1 1/2 | c | Unsweetened pineapple juice |
| 1/4 | c | Reduced sodium soy sauce |
| 3 | T | Packed brown sugar |
| 1 | T | Sesame oil |
| 2 | t | Grated ginger root |
| 1 1/2 | t | Finely chopped garlic |
| 1/2 | t | Crushed red pepper |
| 4 | Green onions, chopped 1/4 | |
| cup |
INSTRUCTIONS
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@aol.com on Aug 9, 1997
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”