PINEAPPLE CHILI MAHI MAHI

PINEAPPLE CHILI MAHI MAHI

by Jenny Roehm
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If sunny vacations had a flavor, I think this would be it. There's just something about grilled fish that makes me feel like I'm enjoying an 85 degree day on a covered patio, enjoying a view of the beach. There's definitely a drink with an umbrella in it next to my plate.

This recipe suggests serving with rice and a vegetable, but we think it would also make an amazing fish taco with a pineapple salsa.

INGREDIENTS

• Two 6 oz. mahi mahi filets
• Kelly’s Pineapple Jalapeño Pepper Jelly

Marinade:

• 1/2 C OLIVE OIL
  
• Zest and juice of one lime
  
• 1 clove of garlic, minced
  
• 1/2 tsp cayenne pepper
  
• Pinch of black pepper
  
• Pinch of salt

INSTRUCTIONS

• Whisk together marinade ingredients. Place fish in a shallow dish and pour marinade over it. Let marinade for 30 minutes, turning the fish at least once.
  
• Grill fish over medium heat 3-4 minutes per side until fish flakes easily.
  When fish is almost done, glaze with Kelly’s Pineapple Jalapeño Pepper Jelly.
• Garnish with lime.
  
• Serve with brown rice and broccoli, or grilled asparagus.