Tuna, Salmon or Mahi Mahi Steaks with Pineapple Salsa

By nancytripp

Serves 8

Ingredients

• Make pineapple Salsa:
• 1 cup chopped onion 2/3 cup honey
• 1 cup red wine 1/2 cup balsamic vinegar
• 1/2 cup pineapple juice 2 Tbl low sodium soy sauce
• 2 Tbl Mirin (sweet rice wine)
• (or use sweet white wine like Riesling as a substitute)
• 4 cups diced fresh pineapple
• Prepare tuna or mahi-mahi or salmon (@ 4 lbs
• Marinate fish for 30 minutes in:
• 4 tsp canola oil
• 4 Tbl pineapple juice
• 2 tsp dried rubbed sage or 2 Tbl chopped fresh
• 1/2 tsp salt
• 1/2 tsp black pepper.

Preparation

Step 1

1. Heat a medium sized nonstick skillet over medium heat. Combine onion and honey
In pan, cook 12 minutes or until golden brown, stirring occasionally. Add red wine and next 6
Ingredients vinegar through Mirin.. Cook 10 minutes stirring occasionally. Stir in diced pineapple; cook 5 minutes. Keep warm or store (up to 24 hours in frig) until ready to cook fish.



Broil fish 3” TO 4” from heat for 4 minutes.
Turn over and brush steaks with juice mixture and broil for another
6 to 8 minutes until steaks flake when tested with a fork.
Serve with warm pineapple salsa.

Kebabs:
Fish may be cut into 1 “ pieces if skewering for outdoor grilling.
Use also 48 squares of green bell or red bell peppers; and 48 cubes of pineapple.
Sprinkle kebabs with sage, salt, blackpepper.
Place kebabs on a grill rack coated with cooking spray; grill kebabs 8 minutes or until fish is done, turning once. Serve with pineapple sauce.)