Grilled Mahi-Mahi With Pineapple Rum Glaze
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1 small red onion, diced
- 2 shallots, chopped
- 2 garlic cloves, minced
- 1⁄2 cup grilled pineapple, diced small
- 1⁄4 cup honey
- 3 ounces dark rum
- 1⁄2 cup pineapple juice
- 4 green onions, chopped
- 4 (8 ounce) mahi mahi fillets, boneless and skinless
- lemons or lime pepper, to taste
- 3 tablespoons olive oil
directions
- In a saucepot over medium heat, add the butter, red onion, shallots and garlic. Cook for 3 minutes until the onions are soft, but not brown. Add the grilled pineapple, honey, dark rum, pineapple juice and green onions. Bring to a boil, remove from heat and set aside.
- Season to taste with salt and pepper.
- Preheat grill to medium high.
- Place the Mahi-mahi on a flat surface and rub with seasoning, pressing the spice gently into the meat. Brush lightly with olive oil. Grill for three to four minutes per side, glazing liberally with pineapple glazing syrup until the fish is just cooked through, tender and flakes lightly.
Questions & Replies
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Reviews
-
Thickens well if you let it boil for a little while to reduce it (careful not to do it too much or you'll boil off all the alcohol in the rum!). Full, sweet flavour and complementary texture (don't let the onions get TOO soft - a little crunchiness gives it good balance). Only problem is possibly losing a lot of the onion/shallot/pineapple in the grill pan and not grilling the fish properly from being covered in shallots, onions and pineapple. Next time I'll sieve the glaze mixture and use the liquid for grilling the Mahi Mahi, putting the veg on top when I serve it up.
RECIPE SUBMITTED BY
Teri8551
United States
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