My latest go to dinner obsession is skewers, specifically, fish skewers. I use sturdy fish like salmon, halibut, tuna, or this mahi mahi, and cut it into large chunks. It’s a great way to serve some of the more expensive varieties of fish because half a pound will make two dinner sized skewers. The thing I love about grilling is that you really don’t need to fuss with anything else like a sauce, or even a marinade, the grilling gives such great flavor on its own. A good squeeze of lime is all this needs. Try it over my MEXICAN GREEN RICE. Or if you’re in a hurry, steam up a box of couscous.
I threaded whole jalapeno and key limes right on the skewers with the fish and pineapple. If you don’t like the heat, use sweet peppers.
Easy-peasy, healthy, with lots of gutsy flavor.
- 1/2 pound mahi mahi fillet (ask for a thick piece)
- Fresh pineapple
- 6-8 Key limes
- 4 small jalapeno peppers
- olive oil
- salt and fresh cracked black pepper
- Cut the fish and the pineapple in similar sized chunks, about 1 - 1 1/2 inch square.
- Cut the limes in half.
- Thread the pineapple, Mahi Mahi, 4 of the limes, and the whole jalapenos on long skewers. Season with salt and pepper, and brush with olive oil.
- Heat a grill pan over medium high heat until it is quite hot. Grill the skewers until the fish is done through, this will only take a few minutes per side. I like to make sure everything is touching the grill for nice even grill marks. Once you set the skewers down, don't disturb them for a few minutes, Then carefully turn and grill the other side. When the fish flakes, it's done. Throw the remaining limes on the grill at the last minute, cut side down.