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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:
1/4 cup macadamia nuts
2 8 ounce Mahi Mahi fillets, skinned
1/2 teaspoon vegetable oil
3 tablespoons honey
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
- Preheat oven to 350 degrees F. Prepare a grill. Toast macadamia nuts in the oven for 8 to 10 minutes, stirring occasionally, until lightly browned. Let cool. Finely chop and set aside.
- 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.
Yield: 4 servings
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| 2002 Chateau Ste. Michelle Eroica Riesling, Columbia Valley, WA |
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