Ingredients
- 4 green onions (chopped)
- 1 1/2 cups unsweetened pineapple juice
- 1 1/4 pounds mahi mahi fillet
- 1/4 cup sodium soy sauce (reduced)
- 3 tablespoons packed brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons ginger root (grated)
- 1 1/2 teaspoons garlic (finely chopped)
- 1/2 teaspoon pepper (crushed red)
- 4 slices pineapple (fresh)
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.
