Grilled MahiMahi Skewers with Pineapple-Mandarin Sauce

By ROBandSEAN

Ingredients

• 1/2 cup chopped onion
• 1/3 cup honey
• 1/2 cup dry red wine
• 2 tablespoons balsamic vinegar
• 2 tablespoons pineapple juice
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)
• 2 cups diced fresh pineapple
• 1 1/2 pounds mahimahi steaks, cut into 24 (1-inch) pieces
• 24 (1-inch) cubes fresh pineapple
• 24 (1-inch) pieces green bell pepper
• 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• Chopped fresh chives (optional)

Details

Servings 4

Preparation

Step 1

Preparation

Combine chopped onion and honey in a medium nonstick skillet, and place over medium heat. Cook 12 minutes or until golden brown, stirring occasionally. Add red wine and the next 4 ingredients (wine through mirin); cook 10 minutes. Stir in diced pineapple, and cook 5 minutes. Keep warm.
Prepare grill.
Thread 3 mahimahi pieces, 3 pineapple cubes, and 3 bell pepper pieces alternately onto each of 8 (12-inch) skewers. Sprinkle kebabs with sage, salt, and black pepper. Place the kebabs on a grill rack coated with cooking spray; grill kebabs 15 minutes or until fish is done, turning every 5 minutes. Serve with pineapple sauce. Sprinkle with chives, if desired.