HONEY-MACADAMIA MAHI-MAHI WITH PINEAPPLE RELISH
RELISH:
1 cup fresh pineapple, diced
1/2 cup unsweetened pineapple juice
1/4 cup fresh lime juice
2 tablespoons scallion greens, finely chopped
1 teaspoon finely chopped jalapeno pepper
MAHI-MAHI:
2 (8-ounce each) Mahi-Mahi fillets, skinned
1/2 teaspoon vegetable oil
3 tablespoons honey
1/4 cup toasted macadamia nuts*
TO PREPARE RELISH:
In a small bowl, combine all the relish ingredients. Mix well. (The relish will keep, covered and refrigerated, for up to 8 hours.)
TO PREPARE MAHI-MAHI:
Prepare grill. Rub fillets with oil, then season with salt and pepper.
When the fire is medium-hot, put the fillets on the grill. Cook for 3 to 4 minutes on the first side.
Turn the fish over and cook for 3 to 4 minutes longer. As the second side is cooking, brush the exposed side lightly with honey and sprinkle with half of the nuts.
Turn the fillets over again and cook for 1 minute, meanwhile coating the second side with the remaining honey and nuts.
Turn once again and cook 1 minute, or until the crust is golden brown. Remove the fillets from the grill.
Cut each fillet into 2 portions and serve, accompanied by Pineapple Relish.
*Toast macadamia nuts in the oven for 8 to 10 minutes, stirring occasionally, until lightly browned. Let cool. Finely chop and set aside.
RELISH:
1 cup fresh pineapple, diced
1/2 cup unsweetened pineapple juice
1/4 cup fresh lime juice
2 tablespoons scallion greens, finely chopped
1 teaspoon finely chopped jalapeno pepper
MAHI-MAHI:
2 (8-ounce each) Mahi-Mahi fillets, skinned
1/2 teaspoon vegetable oil
3 tablespoons honey
1/4 cup toasted macadamia nuts*
TO PREPARE RELISH:
In a small bowl, combine all the relish ingredients. Mix well. (The relish will keep, covered and refrigerated, for up to 8 hours.)
TO PREPARE MAHI-MAHI:
Prepare grill. Rub fillets with oil, then season with salt and pepper.
When the fire is medium-hot, put the fillets on the grill. Cook for 3 to 4 minutes on the first side.
Turn the fish over and cook for 3 to 4 minutes longer. As the second side is cooking, brush the exposed side lightly with honey and sprinkle with half of the nuts.
Turn the fillets over again and cook for 1 minute, meanwhile coating the second side with the remaining honey and nuts.
Turn once again and cook 1 minute, or until the crust is golden brown. Remove the fillets from the grill.
Cut each fillet into 2 portions and serve, accompanied by Pineapple Relish.
*Toast macadamia nuts in the oven for 8 to 10 minutes, stirring occasionally, until lightly browned. Let cool. Finely chop and set aside.
MsgID: 3131861
Shared by: Gladys/PR
In reply to: Recipe: 4th of July Picnic Recipes - Meat, Poult...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: 4th of July Picnic Recipes - Meat, Poult...
Board: Daily Recipe Swap at Recipelink.com
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