INGREDIENTS
4 mahi fillets
1 red bell pepper, thinly sliced
1 large zucchini, thinly sliced
Green onion, thinly sliced
2 garlic cloves, minced
Rice
Marinade/Sauce
1/2 cup pineapple juice
3 TBSP soy sauce
1 TBSP sesame oil
1 cup dry sherry
1 TBSP cornstarch (to be added to the sauce only)
DIRECTIONS
Cook rice and set-aside.
Keep warm.
Use a small portion of the sauce mixture to marinate the fish fillets for 1/2 hour.
Prepare the remaining sauce by adding cornstarch to marinade and bring to a boil until thick, stirring frequently.
Sear the marinated fish fillets on hot grill for 1 to 2 minutes per side.
Prepare 4 aluminum envelopes by placing 1 fillet on top of layered bell pepper and zucchini.
Top with garlic, green onion and sesame seeds.
Salt and pepper to taste.
Seal package and grill on the bottom side for 5 minutes and on the top side for 3 to 4 minutes.
Serve over white rice.
