INGREDIENTS
2 cups pineapple juice
2 1/2 TBSP soy sauce
2 TBSP brown sugar
2 tsp. dark sesame oil
1 tsp. ginger, grated
1/2 tsp. crushed red pepper
4 mahi mahi fillets
Cooking spray
1 tsp. vegetable oil
2 TBSP green onions, sliced
DIRECTIONS
Combine first 6 ingredients.
Pour 1/2 of pineapple mixture into a heavy-duty ziploc plastic bag and add fish.
Seal bag and marinate in refrigerator for 2 hours, turning bag occasionally.
Set aside remaining pineapple mixture.
Heat grill to medium-high heat.
Coat a grill pan with cooking spray.
Brush with vegetable oil.
Place pan over medium-high heat until hot.
Remove fish from bag and discard marinade.
Place fish, skin side up, on grill pan and grill 5 minutes or until browned.
Turn fish and reduce heat to medium.
Grill 10 minutes or until fish flakes easily when tested with a fork.
Bring reserved pineapple juice mixture to a boil in a small saucepan over medium-high heat.
Boil 10 minutes or until mixture is reduced to 1/4 cup.
Drizzle pineapple mixture evenly over fish.
Sprinkle with green onions.
Serves 4.
