Serves: 4
Total Calories: 45
Prepare Gingered Pineapple Marinade. Remove 1 cup of the marinade cover and refrigerate remaining marinade for basting. Cut fish into 4 serving pieces. Place fish in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour 1 cup marinade over fish. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 12 hours. Generously spray grill rack with nonstick cooking spray. Heat coals or gas grill. Remove fish from marinade discard marinade. Cover and grill fish and pineapple about 4 inches from medium heat 8 to 12 minutes, brushing frequently with reserved marinade and turning once, until fish flakes easily with fork. (If pineapple becomes too brown, remove from grill.) Discard any remaining basting marinade.
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Gingered Pineapple Marinade
1 1/2 cups unsweetened pineapple juice
1/4 cup reduced-sodium soy sauce
3 tablespoons sesame oil
2 teaspoons grated gingerroot
1 1/2 teaspoons finely chopped garlic
1/2 teaspoon crushed red pepper
4 medium green onions, chopped (1/4 cup)
Mix all ingredients.
1 Serving: Calories 205 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 80mg Sodium 270mg Carbohydrate 17g (Dietary Fiber 1g) Protein 28g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Grilled Mahi Mahi with Pineapple recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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