Grilled Mahi Mahi with Pineapple Salsa
Chef William B. Fussell
Mix all ingredients to make marinade. Set aside 1 cup for basting. Cut fish into four equal portions and place in shallow dish. Cover fish with 1 cup marinade and refrigerate for 30 minutes to 1 hour.
Oil cooking surface and bring to medium heat. Remove fillets and grill with pineapple slices for 7 to 9 minutes each side. Remove pineapple when it begins to brown.