What’s Cookin? Thriller Griller Thursday August 16: Grilled Mahi Mahi With Pineapple

First, let’s be clear. Grilling is not the same as BBQ. I live in BBQ Country (North Carolina), and I have been corrected many times when speaking with locals.

With grilling, you use a direct flame, cooking quickly. When you BBQ, you use an indirect or low flame, cooking very slowly. And of course, there are different types of grills. The two most common are charcoal and gas grills. I use gas, but I’ll look for recipes for both methods. For a pig roast, an open flame or pit is the way to go, but I’ll stick with grilling or BBQ recipes for now.

Oh, and enjoy!


  • 1 1/2 tsp garlic; Finely chopped
  • 1/2 tsp Crushed red pepper
  • 3 tbs Brown sugar; packed
  • 4 med Green onions; chopped
  • 1/4 tsp ginger root; Grated
  • 4 slices Fresh pineapple; 3/4″ thick
  • 1/4 cup Reduced sodium soy sauce
  • 1 1/4 lb Mahi mahi fillet; 1/2–3/4 inch thick
  • 1 1/2 cups Unsweetened pineapple juice
  • 1 tbs Sesame oil


Prepare Gingered Pineapple Marinade by mixing all ingredients. Remove 1 cup of the marinade; cover and refrigerate remaining marinade for basting. Cut fish into 4 serving pieces. Place fish in shallow glass or plastic dish. Pour 1 cup marinade over fish. Cover and refrigerate, turning once, at least 2 hours but no longer than 12 hours. Generously spray grill rack with nonstick cooking spray before heating grill. Heat coals or gass grill. Remove fish from marinade; discard marinade. Cover and grill fish and pineapple about 4 inches from medium heat 8 to 12 minutes, brushing frequently with reserved marinade and turning once, until fish flakes easily with fork. If pineapple becomes too brown, remove from grill.) Discard any remaining basting marinade. Makes 4 servings.

Source: BigOven

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