Post by blackcrowheart on Jul 20, 2006 13:59:24 GMT -5
Grilled Mahi-Mahi with Pineapple-Jalapeño Salsa
Tuna steaks, swordfish, shark or any firm fish could
be substituted if desired. The pineapple salsa is an
excellent contrast in flavor, texture and temperature.
4 (6- to 7-ounce) mahi-mahi steaks, about one-inch thick
1/4 cup olive oil
4 tablespoons lemon juice, divided
1 tablespoon minced garlic
1 tablespoon minced ginger
salt
Cracked black pepper
In a medium mixing bowl, combine olive oil, two
tablespoons of the lemon juice, garlic and ginger.
Using a resealable food bag, marinate the fish,
refrigerated, for one to two hours. Remove the
steaks from the marinade and pat dry. Drizzle
remaining lemon juice on fish and season fish with
salt and pepper.
Preheat the grill for medium high direct cooking.
Grill the fish for about 10 minutes per side.
Yield: 4 servings
Heat scale: Mild
Tuna steaks, swordfish, shark or any firm fish could
be substituted if desired. The pineapple salsa is an
excellent contrast in flavor, texture and temperature.
4 (6- to 7-ounce) mahi-mahi steaks, about one-inch thick
1/4 cup olive oil
4 tablespoons lemon juice, divided
1 tablespoon minced garlic
1 tablespoon minced ginger
salt
Cracked black pepper
In a medium mixing bowl, combine olive oil, two
tablespoons of the lemon juice, garlic and ginger.
Using a resealable food bag, marinate the fish,
refrigerated, for one to two hours. Remove the
steaks from the marinade and pat dry. Drizzle
remaining lemon juice on fish and season fish with
salt and pepper.
Preheat the grill for medium high direct cooking.
Grill the fish for about 10 minutes per side.
Yield: 4 servings
Heat scale: Mild