Grilled Mahi Mahi w/ Pineapple Ginger Salsa
DOWNLOADWe Have What You'll Need:
3 pounds fresh Mahi Mahi
1 tablespoon olive oil, enough to lightly oil fish
salt and pepper, to taste
SALSA
1 1/2 cups pineapple, chopped
1 1/2 cups Roma tomatoes, chopped
1/3 cup green onion, chopped
1 tablespoon ginger root, grated
1/3 cup cilantro, chopped fine
2 cloves roasted garlic, minced
2 tablespoons red chili oil
2 teaspoons sesame oil
3 tablespoons red wine vinegar
1/2 cup Sendik's fresh orange juice
2 tablespoons sugar
1 teaspoon salt
GARNISH
1 tablespoon black sesame seeds, garnish
1 tablespoon white sesame seeds, garnish
Directions
To make salsa: chop pineapple, tomato and green onion and place in a mixing bowl.
Mix ginger, cilantro, garlic, red chili oil, sesame oil, red wine vinegar, orange juice, sugar and salt in a food processor. Pulse until all ingredients are mixed. Add to the bowl with the tomato, pineapple and green onion. Let stand for 1 hour at room temperature.
Prepare the Mahi Mahi by oiling lightly with olive oil and seasoning with salt and pepper, to taste. On a heated grill, grill the Mahi, turning only once, for about 4 minutes per side.
To serve, place Mahi on a plate and top with several tablespoons of salsa. Sprinkle with black and white sesame seeds to garnish.
