| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
All newly t, Seafood, Bbq/grill |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Mahi mahi fillet; 1/2–3/4 thick |
| 4 |
sl |
Fresh pineapple; 3/4" thick |
| 1 1/2 |
c |
Unsweetened pineapple juice |
| 1/4 |
c |
Reduced sodium soy sauce |
| 3 |
tb |
Packed brown sugar |
| 1 |
tb |
Sesame oil |
| 2 |
ts |
Grated ginger root |
| 1 1/2 |
ts |
Finely chopped garlic |
| 1/2 |
ts |
Crushed red pepper |
| 4 |
md |
Green onions; chopped (1/4 cup) |
INSTRUCTIONS
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@aol.com on Aug 9, 1997
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