Mahi Mahi filet | 6.00 | Each |
Rice, Wild, Cooked | 3.00 | Ounce |
Oil, Olive Blend | 0.25 | tsp |
S&P | 1.00 | To Taste |
Garlic, Minced | 0.50 | tsp |
Asparagus | 3.00 | Ounce |
Black Beans, Whole, Cooked | 1.00 | TB |
Pico de Gallo | 1.00 | Ounce |
Pineapple, Grilled, Chunks | 0.10 | Each |
Non-stick Spray | 1.00 | Spray |
Chalula Sauce | 1.00 | To Taste |
Season the Mahi with the salt and pepper, spray with non-stick spray, and place on the grill. Cook about 1 minute, then turn 1/4 turn. Cook another minute, then turn the Mahi over. Cook another minute, then turn the fish 1/4 turn. Cook an additional minute, or until fish is Medium Well.
Brush the asparagus with the olive oil, and season with salt and pepper. Place asparagus on grill, and cook until just tender.
For plating, heat rice and place in the center of the plate. Place cooked asparagus on top of the rice, then set the Mahi on top of the rice. Make the salsa by combining the pineapple, Pico, Chalula and the black beans.
Finish with the Pineapple salsa, spooning it over the top of the fish.
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