Grilled MahiMahi Skewers with Pineapple-Mandarin Sauce

This fruity sauce brings out the grilled flavor of the fresh fish steaks. Serve this dish over cooked rice.

Yield:

4 servings (serving size: 2 kebabs and 1/2 cup pineapple sauce)

Recipe from

Nutritional Information

Calories 392
Caloriesfromfat 18 %
Fat 7.8 g
Satfat 2 g
Monofat 2.7 g
Polyfat 1.9 g
Protein 35.1 g
Carbohydrate 47.7 g
Fiber 2.7 g
Cholesterol 66 mg
Iron 2.8 mg
Sodium 427 mg
Calcium 34 mg

Ingredients

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
Cooking spray
Chopped fresh chives (optional)

Preparation

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.

Prepare grill.

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.

Note:

July 1999