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Grilled MahiMahi Skewers with Pineapple-Mandarin Sauce

Yield 4 servings (serving size: 2 kebabs and 1/2 cup pineapple sauce)
This fruity sauce brings out the grilled flavor of the fresh fish steaks. Serve this dish over cooked rice.

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)

Nutrition 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

How to Make It

  1. 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.

  2. Prepare grill.

  3. 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.