Serves: 2 servings
  • 1 mahi mahi filet (enough for two servings)
  • ½ cup pineapple juice
  • 2 tbsp maple syrup + more to baste fish
  • 2 tbsp Bragg soya seasoning (or your own brand of soya sauce)
  • 1 tsp sesame oil + extra for basting
  • 1 tbsp grated fresh ginger
  • 1 tsp dried chilis
  • sesame seeds and slivered green onion to garnish
  • Pineapple slices, steamed rice and asparagus spears to accompany
  1. Place pineapple juice, maple syrup and the rest of the seasonings in a food container.
  2. Add the fish and let marinate for a couple of hours if time allows.
  3. When ready to cook, remove from marinade, and pat dry.
  4. Brush each side with maple syrup then sesame oil and grill until the flesh is flaky.
  5. Be careful not to overcook as there will be a certain amount of 'cooking' once removed from grill.
  6. Tent with foil and set aside while you grill some pineapple slices brushed with maple syrup.
  7. Serve on a bed of rice, asparagus and pineapple.
  8. Sprinkle with sesame seeds and slivered onion greens.
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