| 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
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