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Maple Mahi-Mahi

A is for Apple

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  • Serves

    4

Ingredients

Grilled Pineapple Salsa

  • ½ pineapple, sliced into rings
  • ¼ cup (60 ml) maple syrup
  • 1 red onion, finely chopped
  • 1 garlic clove, minced
  • 1 red pepper, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • juice of 1 lime
  • salt and pepper

Maple Ginger Mahi-Mahi

  • 3 tbsp (45 ml) maple syrup
  • 3 tbsp (45 ml) balsamic vinegar
  • 3 tbsp (45 ml) soy sauce
  • 3 tbsp (45 ml) olive oil
  • 4 portions of Mahi-Mahi, skinless (6 oz. or 180 g each)
  • ¼ cup (60 ml) fresh cilantro, chopped
  • lime, cut into 4 wedges
  • cooked white rice, for serving (optional)

Directions

Grilled Pineapple Salsa

  1. Brush pineapple rings with maple syrup.
  2. Heat grill pan over medium-high heat.
  3. Place pineapple rings on grill and grill for 3-4 minutes per side, until pineapple is soft and slightly charred.
  4. Remove pineapple rings from the grill and refrigerate until completely cool.
  5. Once chilled, chop pineapple and transfer to a medium mixing bowl.
  6. Add red onion, garlic, red pepper, jalapeno and lime juice.
  7. Toss well and season with salt and pepper.
  8. Reserve for plating.

Maple Ginger Mahi-Mahi

  1. In a mixing bowl, whisk together maple syrup, balsamic vinegar, soy sauce and olive oil.
  2. Transfer fish into marinade and refrigerate for 30-45 minutes.
  3. Heat grill pan over medium-high heat.
  4. Remove mahi-mahi from marinade and place on grill.
  5. Cook for 4-5 minutes.
  6. Flip and continue cooking for 3-4 minutes, until fish is firm and opaque.
  7. Serve fish warm, garnished with Grilled Pineapple Salsa, chopped cilantro and a lime wedge.
  8. Serve with a side of warm white rice.
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