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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.
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