Grilled Mahi Mahi With Pineapple Food

GRILLED MAHI-MAHI WITH PINEAPPLE RUM GLAZE

Steps:

• In a saucepot over medium heat, add the butter, red onion, shallots and garlic. Cook for 3 minutes until the onions are soft, but not brown. Add the grilled pineapple, honey, dark rum, pineapple juice and green onions. Bring to a boil, remove from heat and set aside.
• Season to taste with salt and pepper.
• Preheat grill to medium high.
• Place the Mahi-mahi on a flat surface and rub with seasoning, pressing the spice gently into the meat. Brush lightly with olive oil. Grill for three to four minutes per side, glazing liberally with pineapple glazing syrup until the fish is just cooked through, tender and flakes lightly.

GRILLED MAHI-MAHI WITH PINEAPPLE SALSA

Steps:

• Cook garlic and shallots in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until softened, 3 to 5 minutes.
• Add chiles and pineapple, then sauté over moderately high heat, stirring occasionally, until pineapple is softened, 4 to 5 minutes.
• Add fish sauce, sugar, and salt and sauté sambal, stirring, 30 seconds.
• Cool to room temperature, then stir in cilantro.
• Brush fish all over with remaining tablespoon oil, then season with salt.
• Grill, skin sides down, on lightly oiled grill rack, until skin is crisp, 4 to 5 minutes.
• Turn fish over and grill until just cooked through, 4 to 5 minutes more.
• Serve fish with sambal.
• I have grilled these indoors using a grill pan with good results.

SEARED MAHI MAHI WITH GRILLED MANGO-PINEAPPLE SALSA, GREEN RICE, AND BLACK BEANS

Steps:

• Make the Green Rice: Combine the water and rice in saucepan with a tight-fitting lid. Season the water with salt. Bring to a boil, lower the heat, and simmer, covered, until tender, about 20 minutes. Set the rice aside, covered, for 10 minutes. Fluff the rice with a fork and stir in the chimichurri. Set aside, covered, until ready to use.
• Meanwhile, make the Black Beans: Heat the oil in the saucepan over medium-high heat. Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add the bell pepper and onion and cook, stirring, until soft, about 8 minutes. Stir in the black beans and sugar. Bring to boil, lower the heat, and simmer for 5 minutes. Add the vinegar and season with salt and pepper. Set aside, covered, until ready to use.
• Make the Salsa: Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until charred, about 2 minutes. Transfer the rings to a cutting board and chop.
• In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set aside. (The salsa can be prepared up to 2 days in advance.)
• Make the mahi mahi: Arrange the fillets in baking pan, season with salt and pepper, and rub with the zest. Preheat a cast iron skillet over medium heat for 5 minutes. Raise the heat to high and heat the butter and oil. Working in batches, if necessary, sear the halibut fillets, turning once, until well browned and just cooked through, about 3 minutes per side.
• Divide the rice and beans among the center of 6 plates, top with the fillets, and spoon some the salsa over each.
• In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, parsley, cilantro, oregano leaves, garlic, and lime juice and pulse until finely chopped. Transfer the herb mixture to the bowl of onion and stir to combine. Season the chimichurri with salt and pepper.

MAHI-MAHI WITH PINEAPPLE GLAZE, PEPPERS AND COCONUT RICE

Steps:

• For the coconut rice: Heat the oil in a medium saucepot over medium heat. Add the shallots and salt and cook until translucent, about 2 minutes. Add the coconut milk and rice and bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes. Remove lid and fluff the rice.
• For the pineapple glaze: Heat a medium saucepan over medium heat and add oil to coat. Add the garlic and ginger and cook until soft and fragrant, about 2 minutes. Be sure to stir often because the sugars will burn quickly! Then add the sambal and salt. Add the scallions and cook until soft, about 2 more minutes. Then, add the pineapple juice, soy sauce, brown sugar, Dijon mustard and lime juice and zest. Bring to a boil then reduce to a simmer. Cook until reduced by one-quarter and thick and glossy, about 10 minutes.
• For the mahi-mahi and peppers: Heat a grill pan to medium high. Coat the grill pan in olive oil. Add the peppers and onions and cook until browned, slightly charred and beginning to soften. Move the peppers to the side of the grill pan. Add a bit more olive oil. Salt the mahi-mahi on both sides. Sear the fish on each side until golden brown, about 3 minutes per side.
• Coat the mahi-mahi with the pineapple glaze using a pastry brush. Flip the fish and coat generously on the reverse side. Cook for an additional 2 minutes. Remove from the pan and serve with the coconut rice and grilled peppers. Aloha!

GRILLED MAHI MAHI

Steps:

• In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

EASY GRILLED MAHI MAHI

Steps:

• Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
• Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
• Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

GRILLED MAHI-MAHI WITH TOMATILLO-AVOCADO SALSA AND PINEAPPLE

Steps:

• Spray grill rack with nonstick vegetable spray and prepare grill on medium-high heat.* Blend first 5 ingredients in processor to coarse puree; season salsa with salt.
• Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.
• Transfer to plates. Top with salsa and pineapple.