4 pieces of Mahi Mahi (7-8 oz each)
Jerk seasoning
1 pineapple sides trimmed, core removed and sliced into 6 rounds
Zest of 1 lime
Juice of 1 lime
1 jalapeño chili cut in half, seeds removed and finely diced
1 tablespoon finely chopped chives
2 tablespoons finely diced red pepper
Olive oil
Kosher or sea salt
Freshly ground black pepper
4 pieces of Mahi Mahi (7-8 oz each)
Jerk seasoning
1 pineapple sides trimmed, core removed and sliced into 6 rounds
Zest of 1 lime
Juice of 1 lime
1 jalapeño chili cut in half, seeds removed and finely diced
1 tablespoon finely chopped chives
2 tablespoons finely diced red pepper
Olive oil
Kosher or sea salt
Freshly ground black pepper
PREPARATION
To prepare pineapple chili salsa:
- Using Wolf Outdoor Grill grill the pineapple rounds over the sear burner turning to develop grill marks.
- Dice the grilled pineapple on a cutting board and mix in a bowl with lime zest, lime juice, jalapeño chili, chives and red pepper. Set aside.
To prepare the Mahi Mahi:
- Coat the Mahi Mahi with Jerk seasoning.
- Set the grill to medium high heat.
- Using a piece of paper towel soaked with oil, rub the grates in order to help prevent sticking.
- Cook the Mahi Mahi for 4 to five minutes per side, turning once, until the fish is cooked though.
- Serve with pineapple chili salsa.
PREPARATION
To prepare pineapple chili salsa:
- Using Wolf Outdoor Grill grill the pineapple rounds over the sear burner turning to develop grill marks.
- Dice the grilled pineapple on a cutting board and mix in a bowl with lime zest, lime juice, jalapeño chili, chives and red pepper. Set aside.
To prepare the Mahi Mahi:
- Coat the Mahi Mahi with Jerk seasoning.
- Set the grill to medium high heat.
- Using a piece of paper towel soaked with oil, rub the grates in order to help prevent sticking.
- Cook the Mahi Mahi for 4 to five minutes per side, turning once, until the fish is cooked though.
- Serve with pineapple chili salsa.
4 pieces of Mahi Mahi (7-8 oz each)
Jerk seasoning
1 pineapple sides trimmed, core removed and sliced into 6 rounds
Zest of 1 lime
Juice of 1 lime
1 jalapeño chili cut in half, seeds removed and finely diced
1 tablespoon finely chopped chives
2 tablespoons finely diced red pepper
Olive oil
Kosher or sea salt
Freshly ground black pepper
PREPARATION
To prepare pineapple chili salsa:
- Using Wolf Outdoor Grill grill the pineapple rounds over the sear burner turning to develop grill marks.
- Dice the grilled pineapple on a cutting board and mix in a bowl with lime zest, lime juice, jalapeño chili, chives and red pepper. Set aside.
To prepare the Mahi Mahi:
- Coat the Mahi Mahi with Jerk seasoning.
- Set the grill to medium high heat.
- Using a piece of paper towel soaked with oil, rub the grates in order to help prevent sticking.
- Cook the Mahi Mahi for 4 to five minutes per side, turning once, until the fish is cooked though.
- Serve with pineapple chili salsa.
