Pineapple Salsa Mahi Recipe
Pineapples cannot be picked until they are ripe on the plant, because their starch does not convert to sugar once picked. Thus, you want a pineapple free of green, with strong color and slightly soft to the touch. The enzyme in pineapple is terrific at tenderizing meats, so use it as a marinade, but don't leave it on meat for more than 10 minutes before serving or it will turn it mushy.
Ingredients:
12 ounces mahi mahi fillet
1/2 cup pineapple chunk
1/2 cup salsa (preferably fresh)
1 teaspoon cornstarch
1 teaspoon horseradish
1 teaspoon honey mustard
garlic-flavored non-stick spray
1/4 teaspoon lemon pepper
Directions:
Chop pineapple into small pieces.
Combine with salsa, cornstarch, horseradish and honey mustard.
Coat both sides of fish with cooking spray.
Preheat large saute pan on medium-high.
Cook fish 3 minutes; turn & add salsa.
Cover reduce heat to medium, and simmer 5-6 minutes or until flesh is opaque & separates easily with a fork.
Serve fish and sauce over prepared long grain rice.