| This recipe is liked by 0 person(s). |
Grilles mahi mahi and pinéale salsa
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| INGREDIENTS: 4 pieces of Mahi–Mahi (7–8 ounces each) Jerk seasoning (See jerk seasoning recipe) 1 pineapple sides trimmed, core removed and sliced into 6 rounds | |
| Zest of 1 | lime |
| Juice of 1 | lime |
| 1 jalapeño chili cut in half, seeds removed and finely diced | |
| 1 tablespoon | finely chopped chives |
| 2 tablespoons | finely diced red pepper |
| olive oil | |
| Kosher or sea salt | |
| Freshly ground black pepper | |
INSTRUCTIONS:
PREPARE PINEAPPLE CHILI SALSA:
Grill the pineapple rounds over the sear burner turning to develop grill marks.
Dice the grilled pineapple on a cutting board and mix in a bowl with lime zest, lime juice, jalapeño chili, chives and red pepper.
Set aside.
PREPARE THE MAHI–MAHI:
Coat the Mahi–Mahi with Jerk seasoning.
Set the grill to medium high heat. Using a piece of paper towel soaked with oil, rub the grates in order to help prevent sticking.
Cook the Mahi–Mahi for 4 to 5 minutes per side, turning once, until the fish is cooked through.
Serve with pineapple chili salsa.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe