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  • Grilled Mahimahi With Pineapple Salsa

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    Grilled Mahimahi With Pineapple Salsa
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 15 1/4 ounce Can unsweetened pineapple Tidbits, undrained
    • 1/4 c. Plus 1 Tbsp Amaretto di Amore Divided
    • 1/4 c. Chopped sweet red or possibly green Pepper
    • 2 Tbsp. Mahimahi or possibly amberjack Fillets
    • 1/2 tsp Salt
    • 1/4 tsp Pepper
    • 2 Tbsp. Honey
    • 2 Tbsp. Slivered almonds, toasted

    Directions

    1. Drain pineapple, reserving pineapple and 1 Tbsp. juice separately.
    2. Combine pineapple, reserved 1 Tbsp. juice, 3 Tbsp. Amaretto, red pepper and chives; stir well, and set aside. Sprinkle fish fillets proportionately with salt and pepper. Combine honey and remaining 2 Tbsp. Amaretto; brush each fish fillet on both sides with 1 Tbsp. mix.
    3. Grill over medium-warm coals (350 to 400 degrees) for 4 min; turn and cook an additional 3 min or possibly till fish flakes easily when tested with a fork. Brush tops of fillets with remaining honey mix; sprinkle with almonds. Serve with pineapple salsa.

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