This fruity sauce brings out the grilled flavor of the fresh fish steaks. Serve this dish over cooked rice.
1/2 cup chopped onion
1/3 cup honey
1/2 cup dry red wine
2 tablespoons balsamic vinegar
2 tablespoons pineapple juice
1 tablespoon low-sodium soy sauce
1 tablespoon mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)
2 cups diced fresh pineapple
1 1/2 pounds mahimahi steaks, cut into 24 (1-inch) pieces
24 (1-inch) cubes fresh pineapple
24 (1-inch) pieces green bell pepper
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon black pepper
Chopped fresh chives (optional)
How to Make It
Combine chopped onion and honey in a medium nonstick skillet, and place over medium heat. Cook 12 minutes or until golden brown, stirring occasionally. Add red wine and the next 4 ingredients (wine through mirin); cook 10 minutes. Stir in diced pineapple, and cook 5 minutes. Keep warm.
Thread 3 mahimahi pieces, 3 pineapple cubes, and 3 bell pepper pieces alternately onto each of 8 (12-inch) skewers. Sprinkle kebabs with sage, salt, and black pepper. Place the kebabs on a grill rack coated with cooking spray; grill kebabs 15 minutes or until fish is done, turning every 5 minutes. Serve with pineapple sauce. Sprinkle with chives, if desired.
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I enjoyed this meal, but did find the pineapple sauce a bit overwhelming. I love pineapple, but thought the recipe needed a little more to balance the sweetness of the sauce. The peppers helped, but were not enough. Maybe next time I'll try the sauce with chicken or ham.
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