Grilled Mahi Mahi with Pineapple Salsa

Grilled Mahi Mahi with Pineapple Salsa

Recipe by:

Chef William B. Fussell

Marinade Ingredients

1 pineapple cut to 1/2" thick

1.5 cups of pineapple juice

.25 cups soy sauce

3 tbls. brown sugar

1 tbls. sesame oil

2 tsp. grated ginger root

1.5 tsp. minced garlic

.5 tsp. crushed red pepper

.25 cup green onion

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.

Pineapple Salsa

1 pineapple peeled and cored

.25 cup red bell pepper

1 jalapeno pepper

.25 cup roma tomato

2 tb. orange juice

1 tbls. lime juice

1 tbls. cilantro, minced

1 tbls. red onion

2 tsp. brown sugar

Cut rind away from pineapple slices, dice and transfer to mixing bowl. Stir in remaining ingredients.