Ginger Soy Mahi Mahi with Grilled Pineapple Salsa

serves 4
Marinade
3 tablespoons honey
3 tablespoons tamari or wheat-free soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed
2 teaspoons olive oil
4 filets mahi mahi, about 6 ounces each


Salsa
1/2 large pineapple, skinned, cored, and cut into 1-inch rounds
1 small red bell pepper, seeded and diced
1 medium jalapeno pepper, seeded and minced
1 small red onion, finely diced
1/2 cup loosely-packed, finely chopped cilantro
1 small lime, juiced

Whisk together the marinade ingredients in a small bowl. Place the fish filets in a resealable plastic bag and cover with the marinade. Press out as much of the air in the bag as you can and seal tightly; turn several times to coat the fish. Place in the refrigerator and marinate for at least 30 minutes, but no longer than an hour.

Prepare and heat your grill, depending on type – if using charcoal, make sure you have a bed of hot coals, covered in ash, spread evenly beneath the grate. Grill the pineapple slices until lightly browned on both sides, about 2 to 4 minutes per side. Remove from the grill, dice, and place in a medium sized bowl with the bell pepper, jalapeno, cilantro and lime juice. Toss to mix well; taste and season with salt and pepper if needed.  Set aside.

Remove the mahi mahi filets from the bag and discard the marinade. Place the fish on the grill and cook until it flakes easily with a fork, 3 to 4 minutes per side. Place each filet on a plate and top with about 1/4 cup of salsa and serve immediately.