Grilled Mahi with Arugula
INGREDIENTS:
1 1/4 lb Mahi mahi fillet; 1/2--3/4
-thick
4 sl Fresh pineapple; 3/4" thick
GINGERED PINEAPPLE MARINADE:
1 1/2 c Unsweetened pineapple juice
1/4 c Reduced sodium soy sauce
3 tb Packed brown sugar
1 tb Sesame oil
2 ts Grated ginger root
1 1/2 ts Finely chopped garlic
1/2 ts Crushed red pepper
4 md Green onions; chopped (1/4
-cup)
1 1/4 lb Mahi mahi fillet; 1/2--3/4
-thick
4 sl Fresh pineapple; 3/4" thick
GINGERED PINEAPPLE MARINADE:
1 1/2 c Unsweetened pineapple juice
1/4 c Reduced sodium soy sauce
3 tb Packed brown sugar
1 tb Sesame oil
2 ts Grated ginger root
1 1/2 ts Finely chopped garlic
1/2 ts Crushed red pepper
4 md Green onions; chopped (1/4
-cup)
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.
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.