Ingredients
- 4 green onions (chopped)
- 350 ml unsweetened pineapple juice
- 260 gr mahi mahi fillet
- 60 ml sodium soy sauce (reduced)
- 40 gr packed brown sugar
- 16 ml sesame oil
- 4 gr ginger root (grated)
- 4 gr garlic (finely chopped)
- 1 gr 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 dozen 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 10 cm from medium heat 8 to dozen 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.
