Good Life, Good Food's Chef Bud Anderson brings you Mahi Mahi Kabobs this week!
¼ C pineapple juice
¼ C extra virgin olive oil
2 Tblspn rum
1 Tblspn McCormick pepper supreme
½ Tblspn Kikkoman sesame oil
½ tsp McCormick Ground ginger
1 lb mahi mahi, cut into 1 ½ in pieces
1 ea red bell pepper, cut into 8-10 pieces
10 ea pineapple chunks
2 ea green onions, each cut into 5 pieces
4 ea wooden skewers, soaked for 15 min in water
3 C hot cooked rice
Mix pineapple juice, oil, rum, sesame oil, pepper supreme and ginger in a bowl. Mix until blended well. Pour over mahi mahi, red peppers, pineapple and green onions in a shallow container and cover. Refrigerate 30 min to 1 hour to marinate. Drain and discard marinade.
Preheat your grill to medium high heat. Thread fish, veggies and pineapple alternately on skewers.
Grill kabobs 4 to 6 minutes on each side or until fish flakes easily with fork. Serve on the skewer on over a bowl of hot white rice. Great alternative for tailgating or football parties. Fun Polynesian flavor to add a new twist to your tailgating before the big game! Great Labor day dish to end the summer!