Grilled Mahimahi With Pineapple Salsa Recipe
Servings: 4
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
- Drain pineapple, reserving pineapple and 1 Tbsp. juice separately.
- 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.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 134 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.72g | 1% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 292mg | 12% |
| Potassium 141mg | 4% |
| Total Carbs 33.45g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 29.13g | 19% |
| Protein 0.72g | 1% |
