Recipe - Grilled Mackerel And Eggplant With Salsa Verde

1 One fourth pound Mahi mahi fillet; 1/23/4
thick
4 sl Fresh pineapple; 3/4" thick
GINGERED PINEAPPLE MARINADE:
1 One half cup Unsweetened pineapple juice
One fourth cup Reduced sodium soy sauce
3 tablespoon Packed brown sugar
1 tablespoon Sesame oil
2 teaspoon Grated ginger root
1 One half teaspoon Finely chopped garlic
One half teaspoon Crushed red pepper
4 md Green onions; chopped (1/4
cup)

Prepare Gingered Pineapple Marinade by mixing all ingredients. Remove 1 cup
of the marinade; cover and refrigerate remaining marinade for basting. Cut
fish into 4 serving pieces. Place fish in shallow glass or plastic dish.
Pour 1 cup marinade over fish. Cover and refrigerate, turning once, at
least 2 hours but no longer than 12 hours.

Generously spray grill rack with nonstick cooking spray before heating
grill. Heat coals or gass grill. Remove fish from marinade; discard
marinade.

Cover and grill fish and pineapple about 4 inches from medium heat 8 to 12
minutes, brushing frequently with reserved marinade and turning once, until
fish flakes easily with fork. If pineapple becomes too brown, remove from
grill.) Discard any remaining basting marinade.

Makes 4 servings.

Recipe by: Unknown Cooking Magazine Posted to MCRecipe Digest V1 #732 by
L979@aol.com on Aug 9, 1997