Mahi Mahi Pineapple Kabobs

Mahi Mahi Pineapple Kabobs

Ingredients:

• 4 Mahi Mahi Filets
• 1 Whole Medium Pineapple
• 2 Red Bell Peppers
• 1 Red Onion
• 2 Tablespoons Chopped Cilantro
• 2 Tablespoons Olive Oil
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Salt
• Kabob Sticks

 

Rice:

• 2 Cups Jasmine Rice
• 1/2 Bunch Fresh Cilantro
• 2 Limes
• 2 Tablespoons Butter (optional)

 

Sauce:

• 1 Bunch Cilantro
• 3 Tablespoons Tahini
• 4 Limes
• 1 Garlic Clove
• 2 Tablespoons Olive Oil
• 1 Teaspoon Red Pepper Flakes
• 1/2 Teaspoon Salt

 

1. Soak kabob sticks in water for 10 to 20 minutes.
2. Chop the Mahi Mahi, red bell pepper, pineapple and red onion into large 1 1/2 inch cubes. Add all to a large bowl. Mix in cilantro, olive oil, garlic powder and salt.
3. Slide on the stick in this order; red bell pepper, red onion, pineapple, and Mahi Mahi (you want the Mahi to be touching the pineapple to pick up the flavor). Repeat for all kabobs and set aside.
4. Prepare rice according to package. Once finished add in chopped cilantro and lime juice.

 

Sauce:

1. Add all ingredients into a bullet or blender and mix on high until well combined.

 

1. Barbecuing the kabobs: Place the barbecue to medium heat.  Add all the kabobs and watch the entire time. Cook for about 3 to 4 minutes on each side depending on how hot your bbq runs. The fish will cook fast, you don’t want to over cook and dry the fish out. Once the fish looks a little flakey take them off.
2. Drizzle sauce all over the kabobs and rice. Enjoy!