Incredible Beef Resepi - Lemon Garlic Chicken Souvlaki

Directions for: Grilled Mahi-Mahi with Pineapple Tomatilla Salsa

Ingredients

Pineapple Tomatilla Salsa

1 cup Fresh ripe pineapple, medium dice

cup tomatillo

3 Tbsp fresh cilantro leaves chopped

cup fresh limejuice

cup red onion finely diced

3 Tbsp sliced green onion

cup medium diced red pepper

jalapeno, seeded and chopped fine

3 Tbsp olive oil

Salt and pepper to taste

Fish

6 7 oz Mahi-Mahi fillets

2 Tbsp olive oil

Salt and pepper to taste

Juice of two sweet oranges

Directions

Pineapple Tomatilla Salsa

1. Combine all salsa ingredients in a medium bowl. Mix until all ingredients are distributed evenly.Season to taste with salt and pepper and set aside (this will keep in the fridge for 48 hours).

Fish

1. Preheat barbeque to moderate high heat 475F (245C). Oil grill to prevent sticking.

2. Drizzle olive oil on both sides of the fish and season with salt and pepper.

3. Place fish on the grill and cook for 3 minutes per side or until nice char marks are achieved.

4. Remove the fish and drizzle with fresh orange juice.Serve immediately with room temperature salsa.

See more: Fruit, Main, Fish, Barbeque, Grill, Caribbean, Lunch, BBQ