- Prep time: 2 hour 10 minutes
- Cooking time: 10 minutes
- Total time:2 hour 20 minutes
- Ease of prep: Easy
Ingredients
- 1 1/2 cup(s) unsweetened pineapple juice
- 1/4 cup(s) low sodium soy sauce and 2 Tbsp low sodium soy sauce
- 3 Tbsp brown sugar
- 3 Tbsp green onions, minced
- 1 Tbsp dark sesame oil
- 2 tsp ginger root, peeled and minced
- 1 1/2 tsp garlic, minced
- 1/2 tsp dried crushed red pepper
- 4 (4oz) mahi-mahi fillets
- 8 (½-inch thick) slices fresh pineapple
- 1 vegetable cooking spray
- 1 bunch fresh spinach leaves (optional)
- 16 green onion curls (optional)
Directions
- Combine first 8 ingredients. Place fish and pineapple slices in a large shallow baking dish. Pour half of pineapple juice mixture over fish and pineapple. Cover and marinate in refrigerator 2 hours, turning fish and pineapple occasionally.
- Divide remaining pineapple juice mixture in half; set aside.
- Remove fish and pineapple from marinade; discard marinade.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400°F). Place fish and pineapple on rack; grill, covered, 5 to 6 minutes on each side or until fish flakes easily when tested with a fork and pineapple is tender, basting often with half of reserved pineapple juice mixture.
- Pour remaining half of reserved pineapple juice mixture through a wire-mesh strainer into a small saucepan, discarding solids remaining in strainer.
- Bring to a boil over medium heat. Remove from heat.
- Transfer fish and pineapple to a serving platter. Drizzle with warm pineapple juice mixture.
- If desired, garnish with spinach leaves and green onion curls.