Maui Gold Pineapple Salsa Food

MAUI TACOS' FISH TACO WITH PINEAPPLE TOMATO SALSA

Steps:

• Combine pineapple juice, lime juice, salt, oregano, garlic and pepper. Mix well. Pour this mixture over the Mahi Mahi and let marinate for 24 hours. Remove the fish from the marinade and cut into 1/4-inch cubes. Grill or saute the fish. Place the fish in the tortillas and garnish with cilantro, onion and Pineapple Tomato Salsa.
• Add the pineapple to a blender. Combine the tomatoes and tomatillo in a bowl and mix well. Add half of the tomatoes to the blender. Add the lime juice, garlic, ginger and salt and pepper to the blender. Blend until smooth. Pour into a bowl and add the remaining tomatoes, cilantro, mint and jalapeno and mix well. Season to taste with salt and pepper.

MAUI GOLD PINEAPPLE SALSA:

Steps:

• Mix all ingredients together and chill before serving.

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!

MAHI-MAHI WITH FRESH PINEAPPLE SALSA

Steps:

• To prepare Pineapple Salsa, combine pineapple, red and green peppers, cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in medium bowl.
• (Pineapple Salsa may be prepared 1 to 2 days ahead and refrigerated.).
• Preheat broiler.
• Spray rack of broiler pan with cooking spray.
• Rinse mahi-mahi and pat dry with paper towels.
• Place mahi-mahi on rack.
• Combine remaining 1 tablespoon lime juice and olive oil; brush on mahi-mahi.
• Broil mahi-mahi, 4 inches from heat, 2 minutes.
• Turn and brush second side with olive oil mixture; sprinkle with white pepper.
• Continue to broil 2 minutes or until mahi-mahi flakes easily when tested with fork.
• Serve with Pineapple Salsa.

MAHI MAHI WITH PINEAPPLE SALSA

Steps:

• In a heavy sauté pan over medium high heat, place one tablespoon vegetable oil.
• Season the mahi mahi with blackening spice and cook for three minutes on each side (or until done).
• Remove the filets from the pan and set aside.
• In a medium-sized bowl, combine the pineapple, jalapeño pepper, cilantro, and red pepper and serve this mixture over the mahi mahi filets.