Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

GRILLED MAHIMAHI W/ PINEAPPLE SAMBAL




Source of Recipe


Gourmet


List of Ingredients




2 garlic cloves, finely chopped
3 oz shallots, halved lengthwise and thinly sliced crosswise (2/3cup)
3 tablespoons vegetable oil
2 fresh Thai or serrano chiles (2 to 3 inches long), minced, including seeds
3/4 pineapple (preferably not labeled "super sweet"), peeled, cored, and cut into 1/2-inch cubes (4 cups)
1 1/2 tablespoons Asian fish sauce
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup coarsely chopped fresh cilantro
6 (1- to 1 1/2-inch-thick) pieces mahimahi fillet with skin (6 oz each)



Recipe



Cook garlic and shallots in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until softened, 3 to 5 minutes. Add chiles and pineapple, then saut� over moderately high heat, stirring occasionally, until pineapple is softened, 4 to 5 minutes. Add fish sauce, sugar, and salt and saut� sambal, stirring, 30 seconds. Cool to room temperature, then stir in cilantro.

While sambal is cooling, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

Brush fish all over with remaining tablespoon oil, then season with salt. Grill, skin sides down, on lightly oiled grill rack, covered only if using gas grill, until skin is crisp, 4 to 5 minutes. Turn fish over and grill until just cooked through, 4 to 5 minutes more. Serve fish with sambal.

Cooks' notes:
� If you can only find pineapple labeled "super sweet," omit sugar in sambal.
� Sambal can be made, without cilantro, 4 hours ahead and kept chilled, covered. Bring to room temperature and stir in cilantro before serving.
� If you aren't able to grill outdoors, fish can be cooked in a well-seasoned large ridged grill pan (without crowding) over moderately high heat, skin sides down first, turning over once, until just cooked through, 7 to 8 minutes total.

Makes 6 servings