Nick is handsome.
Nick is kinda quiet and shy.
Nick is a chef, a really good chef.
Nick is my cousin and we are both Leo’s.
Nick is very artistic.
Nick shared this awesome and flavorful recipe with me.
Nick, I wuv you! Thanks for sharing .
Nick knows I like to grill so when I told him I wanted to try to improve on grilling fish, he graciously sent me some of his yummy recipes. And believe me, this recipe is yummy! I made it for myself on Mother’s Day, plus my daughter had been begging me to grill her some mahi. She loves to eat fish, and I am so relieved. I am trying very hard to incorporate more fish into our meals at home. But I am sure by looking at this blog you will notice I have not posted lately. Well, that is because I have been sitting at soccer fields for literally days at a time in the cold, sleet and when I am lucky, some heat and sunshine. Because I am a soccer mom, my nights in the kitchen have been pretty scarce. I miss my grill but I was able to use it this weekend for Mother’s Day!
1/4 cup good olive oil
2 Tablespoons orange juice
2 Tablespoons lime juice
2 Tablespoons fresh cilantro, chopped
2 Tablespoons garlic, minced or pressed
1 teaspoon salt
1 teaspoon cumin
Pinch of cayenne pepper, (you gauge the heat)
*1 Tablespoon olive oil (see step 3)
1 Pineapple (fresh) or 2 large cans diced
1 Red Onion, chopped
4 Jalepenos, diced
2 Tablespoons ground ginger (1 Tablespoon if using dried)
1 Tablespoon cumin
1/2 cup rum, or 1/4 cup of coconut juice
1/2 cup sugar
1/2 cup lemon juice
1/4 cup fresh cilantro, chopped
1. In a large ziploc bag, mix together the ingredients for the marinade: olive oil, orange and lime juice, cilantro, garlic, cayenne, and salt & pepper. Add in the fish. Toss around to coat the fish well. Store in the refrigerator until ready to grill. Only marinate for 1 hour.
2. While the fish is marinating, begin to prepare the chutney by chopping the pineapple, onions, and peppers. Set aside.
3. In a large saucepan over medium heat, saute onions, ginger, jalepenos, and cumin for 6 minutes. *I added 1 Tbsp. olive oil to the saute to keep it from sticking to the pan.
4. Add rum, or coconut juice, and cook until the liquid has almost evaporated. While you are waiting for the rum to evaporate, take this time to fire up the grill.
5. Add pineapple, lemon juice and sugar to the saute mixture. Bring it to a simmer and then remove from heat. Add in cilantro, salt and pepper, to taste.
6. Remove fish from marinade and place in an well-oiled grilling fish basket. Place fish on a hot grill. Grill fish for 5 minutes per side. The fish is done with it flakes with a fork. Remove fish from the hot grill and transfer to a plate, then top with the pineapple chutney and serve with rice and a veggie of your choice (I used fresh steamed broccoli).
Nick’s side suggestions: Rice and Asparagus or Fresh Green Beans (boiled).
Leftovers? You can use any fish leftover for fish tacos. Simply top with black bean salsa, pineapple salsa (or chutney), lettuce and more.
Source: Nick P., of course.