Ease of Preparation: Medium.
Yield: 4 servings.
Grilled Pineapple Salsa
Ingredients:
½ pineapple, sliced into rings
¼ cup (60ml) maple syrup
1 red onion, finely chopped
1 garlic clove, minced
1 red pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
Juice of 1 lime
Salt and pepper
Method:
Brush pineapple rings with maple syrup.
Heat grill pan over medium-high heat.
Place pineapple rings on grill and grill for 3-4 minutes per side, until pineapple is soft and slightly charred.
Remove pineapple rings from the grill and refrigerate until completely cool.
Once chilled, chop pineapple and transfer to a medium mixing bowl.
Add red onion, garlic, red pepper, jalapeno and lime juice.
Toss well and season with salt and pepper.
Reserve for plating.
Maple Mahi-Mahi
Ingredients:
3 tablespoons (45ml) maple syrup
3 tablespoons (45ml) balsamic vinegar
3 tablespoons (45ml) soy sauce
3 tablespoons (45ml) olive oil
4 portions of Mahi-Mahi, skinless (6oz or 180g each)
¼ cup (60ml) fresh cilantro, chopped
1 lime, cut into 4 wedges
Cooked white rice, for serving (optional)
Method:
In a mixing bowl, whisk together maple syrup, balsamic vinegar, soy sauce and olive oil.
Transfer fish into marinade and refrigerate for 30-45 minutes.
Heat grill pan over medium-high heat.
Remove Mahi-Mahi from marinade and place on grill.
Cook for 4-5 minutes.
Flip and continue cooking for 3-4 minutes, until fish is firm and opaque.
Serve fish warm, garnished with Grilled Pineapple Salsa, chopped cilantro, and a lime wedge.
Serve with a side of warm white rice.
