Yield: 4 servings
4 Mahi Mahi Fillet portions (1/3 lb each), cut 1/2 to 3/4 inch thick
4 slices fresh Pineapple, 3/4 inch thick
Gingered Pineapple Marinade Ingredients:1 1/2 cups unsweetened Pineapple Juice
1/4 cup reduced sodium Soy Sauce
3 Tbsp packed Brown Sugar
1 Tbsp Sesame Oil
2 tsp Ginger Root, grated
1 1/2 tsp Garlic, finely chopped
1/2 tsp crushed Red Pepper
1/4 cup Green Onions, chopped
Prepare gingered pineapple marinade by mixing all ingredients. Remove 1 cup of the marinade then cover and refrigerate remaining marinade for basting.
Cut Mahi Mahi into 4 equal serving pieces if necessary. Place fillets in shallow glass dish. Pour 1 cup marinade over fillets. 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 gas grill. Remove Mahi Mahi from marinade and discard marinade. Cover grill and cook Mahi Mahi about 4 inches from medium heat for 4 to 6 minutes, brushing frequently with reserved marinade. Turn over once and place pineapple rings on top. Baste and cook another 4 to 6 minutes until fish flakes easily with fork.
Serve grilled Mahi Mahi on stylish plate with colorful vegetables and accompany with a sweet white wine. Garnish plate with mandarin orange and apple slices.