You will need
- 4 6-oz. mahimahi fillets
- 1 pineapple, peeled, cored and diced
- 2 jalapenos, seeded and minced
- 2 small shallots, minced
- 1/3 cup pineapple juice
- 1/3 cup chardonnay vinegar
- salt and pepper
- cilantro for garnish
Season fish on both sides with salt and pepper and set aside.
In blender, combine pineapple, jalapeno, shallots, pineapple juice and vinegar and
puree until smooth. Season with salt and pepper. Salsa should coat the back of a spoon.
Preheat your grill to high.
Grill fish for 3 minutes and rotate 90 degrees but keep it on the same side to grill 3 more minutes. Flip fish over and grill 3 minutes.
Spoon salsa over the fish and garnish with fresh cilantro.
Recipe by New England Aquarium chef Tim Ridge