Prep 35 mins
Cook 50 mins
This recipe was given to me by one of the ladies I work with.
- 2 cloves garlic, finely chopped
- 3 ounces shallots, halved lengthwise and thinly sliced crosswise (2/3cup)
- 3 tablespoons vegetable oil
- 2 fresh serrano chilies, minced,including seeds (2 to 3 inches long)
- 3⁄4 pineapple, peeled,cored,and cut into 1/2 inch cubes (4 cups, preferably not labeled "super sweet")
- 1 1⁄2 tablespoons asian fish sauce
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
- 1⁄3 cup coarsely chopped fresh cilantro
- 6 (6 ounce) mahi mahi fillets, with skin 1 to 1 1/2 inch-thick
- Cook garlic and shallots in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until softened, 3 to 5 minutes.
- Add chiles and pineapple, then sauté over moderately high heat, stirring occasionally, until pineapple is softened, 4 to 5 minutes.
- Add fish sauce, sugar, and salt and sauté sambal, stirring, 30 seconds.
- Cool to room temperature, then stir in cilantro.
- Brush fish all over with remaining tablespoon oil, then season with salt.
- Grill, skin sides down, on lightly oiled grill rack, until skin is crisp, 4 to 5 minutes.
- Turn fish over and grill until just cooked through, 4 to 5 minutes more.
- Serve fish with sambal.
- I have grilled these indoors using a grill pan with good results.
DH and I made this excellent mahi mahi recipe for dinner a couple of nights ago and thought it was fantastic. The fish and fruit paired really nicely. We halved the recipe with perfect results. We will definitely make this recipe again. Thanks for sharing!