Vindaloo Curry Mahi Mahi
with Grilled Pineapple
(recipe serving size – 2 people)
For the mahi mahi:
2 mahi mahi fllets
2 tsp vindaloo curry powder
2 tb honey
2 tb clementine juice
3/4 tsp kosher salt
1/2 tsp crushed red pepper flakes
Juice of 1 lemon
Mix the honey, lemon and clementine juices with the salt, pepper and curry powder. Pour half of the marinade over the fish and reserve the other half. Marinate the fish for 1 hour.
For cooking the fish and pineapple:
Some of the reserved marinade
2 slices of fresh pineapple
Heat a grill pan over medium to medium-high heat. Spray the pan with the cooking spray once the pan is hot. Remove the fish from the marinade and gently place the filets and the pineapple onto the grill pan. Cook the fish and pineapple for 2-3 minutes on each side (closer to 3 minutes for thicker pieces of fish). Baste the fish with some of the reserved marinade after you turn the fish over, and tent the fish loosely with foil while the fish grills to aid in the cooking process.
Bringing it all together:
1 tb of balsamic vinegar reduction
Cilantro for garnish, finely chopped
Place the pineapple onto a serving plate. Gently lay one filet on top of each piece of grilled pineapple. Drizzle some of the balsamic vinegar across the fish, going the length of the serving platter. Pour a little of the remaining marinade onto the fish and sprinkle with the cilantro.
Serve while warm and enjoy!