Make sure to get really fresh mahi mahi for this recipe. If the fish smells overly fishy, don’t buy it. We’ve found that sushi grade is the way to go. Ask your fishmonger for the freshest catch. Serve these tequila-and-lime marinated kebabs over rice or with steamed vegetables. These kebabs also make excellent appetizers.
MAKES 6 TO 8 KEBABS
INGREDIENTS
FOR KEBABS:
- 1½ pounds (680 g) mahi mahi
- 2 cups (330 g) pineapple slices
- 6 to 8 skewers
- Sea salt flakes
- Oil
TEQUILA-LIME MARINADE:
- ¼ cup (60 ml) lime juice
- 2 tablespoons (28 ml) tequila
- 2 cloves of garlic, minced
- 1 tablespoon (15 ml) vegetable oil
- ¼ teaspoon black pepper
- Pinch of salt
INSTRUCTIONS
- Combine all the ingredients for the Tequila-Lime Marinade.
- Cut the mahi mahi into 1½-inch (4 cm) cubes.
- Place the mahi mahi into a nonmetallic bowl. Pour the marinade over the cubed fish and toss gently to coat. Cover the bowl with plastic wrap and place into refrigerator for 20 minutes.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- While we recommend using fresh pineapple, you can also use canned. However, canned slices are a bit thinner. Cut the pineapple into 1½-inch (4 cm) pieces.
- Thread the marinated mahi mahi and the pineapple onto the skewers, alternating between the two. Make sure not to overcrowd the skewers. Discard any marinade remaining in the bag. Brush lightly with oil on both sides.
- Place the kebabs onto the grill. Cook for 3 to 4 minutes per side or until the mahi mahi is cooked through.
- Once the mahi mahi is cooked to the desired doneness, remove the kebabs from the grill, place on a clean platter, and sprinkle with sea salt flakes. Serve immediately.
