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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 392
  • Calories from fat: 18%
  • Fat: 7.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.9g
  • Protein: 35.1g
  • Carbohydrate: 47.7g
  • Fiber: 2.7g
  • Cholesterol: 66mg
  • Iron: 2.8mg
  • Sodium: 427mg
  • Calcium: 34mg

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

  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.
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