Grilled Mahi-Mahi With Pineapple Rum Glaze

"This is another great tropical recipe for Mahi-mahi, that I stole from another web site! I like to use fresh pineapple but canned will do. Enjoy!!"
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  • 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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  1. Not a big fan of the glaze. By the way, it's not really a glaze at all.
  2. 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.
  3. The title should be changed to Pineapple Rum topping. When I think of glaze, I invision a thinned out gravy. The "Glaze" tasted great though, but it was missing something. I think next time I'll add shredded coconut and call it a Pina colada topped Mahi-Mahi


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