Grilled MahiMahi Skewers with Pineapple-Mandarin Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This fruity sauce brings out the grilled flavor of the fresh fish steaks. Serve this dish over cooked rice. Ingredients:
1/2 cup chopped onion |
1/3 cup honey |
1/2 cup dry red wine |
2 tablespoons balsamic vinegar |
2 tablespoons pineapple juice |
1 tablespoon low-sodium soy sauce |
1 tablespoon mirin (sweet rice wine) or slightly sweet white wine (such as riesling) |
2 cups diced fresh pineapple |
1 1/2 pounds mahimahi steaks, cut into 24 (1-inch) pieces |
24 (1-inch) cubes fresh pineapple |
24 (1-inch) pieces green bell pepper |
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
chopped fresh chives (optional) |
Directions:
1. Combine chopped onion and honey in a medium nonstick skillet, and place over medium heat. Cook 12 minutes or until golden brown, stirring occasionally. Add red wine and the next 4 ingredients (wine through mirin); cook 10 minutes. Stir in diced pineapple, and cook 5 minutes. Keep warm.
2. Prepare grill.
3. Thread 3 mahimahi pieces, 3 pineapple cubes, and 3 bell pepper pieces alternately onto each of 8 (12-inch) skewers. Sprinkle kebabs with sage, salt, and black pepper. Place the kebabs on a grill rack coated with cooking spray; grill kebabs 15 minutes or until fish is done, turning every 5 minutes. Serve with pineapple sauce. Sprinkle with chives, if desired.
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