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      Good Life, Good Food: Mahi Mahi kabobs

      Good Life, Good Food's Chef Bud Anderson brings you Mahi Mahi Kabobs this week!


      1/4 C pineapple juice

      1/4 C extra virgin olive oil

      2 Tblspn rum

      1 Tblspn McCormick pepper supreme

      1/2 Tblspn Kikkoman sesame oil

      1/2 tsp McCormick Ground ginger

      1 lb mahi mahi, cut into 1 1/2 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!