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Seafood - On the Grill
Caribbean Grilled Mahimahi with Tropical Fruit Salsa
Marinade
1 tablespoon ground allspice
1 tablespoon dried thyme
1½ teaspoons cayenne pepper
1½ teaspoons freshly ground black pepper
2 tablespoons garlic powder
1 tablespoon sugar
½ cup distilled white vinegar
¼ cup soy sauce
¼ cup fresh lime juice
1 Scotch bonnet pepper or 2 jalapeño peppers, seeded and minced
¼ cup dark rum
1 cup minced white onion
1 cup olive oil
4 (6-ounce) mahimahi fillets
Tropical Fruit Salsa
2 cups diced (¼ inch) mixed tropical fruits, such as mango, papaya, pineapple or melon
½ cup sliced scallions
½ cup diced red bell pepper
½ cup diced yellow bell pepper
1 jalapeño pepper, seeded and minced
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh cilantro leaves
1 teaspoon minced garlic
2 teaspoons minced fresh ginger
¼ cup fresh lime juice
¼ cup ginger-ale
¼ cup unsweetened pineapple juice
2 teaspoons pickled ginger juice
1 tablespoon nam pla (Thai fish sauce)
1 teaspoon olive oil
Prepare the marinade: in large mixing bowl, combine allspice, thyme, cayenne, black pepper, garlic powder and sugar. Add vinegar, soy sauce, lime juice, chile pepper, rum and onion and stir to combine. Slowly whisk in olive oil. The marinade can be made up to 1 week in advance and kept refrigerated.
Arrange fish fillets in shallow dish. Pour on marinade, cover and refrigerate for 1 to 2 hours.
Make the Tropical Fruit Salsa: combine all the ingredients and toss to mix well. Serve immediately at room temperature or cover and refrigerate for up to 2 days.
Prepare a charcoal grill or preheat oven to 400°F. Grill marinated fish over hot coals until cooked through, about 5 minutes on each side. If cooking in the oven, place fillets on an oiled baking sheet and roast until flesh is opaque and flaky, 10 to 12 minutes.
Serve with Tropical Fruit Salsa. Serves 4 - Chef Kevin von Klause, from the White Dog Café Cookbook
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