This recipe serves two:
2 fillets of mahi (8 ounces each)
1 tablespoon sesame oil
3 tablespoons crushed pineapple
1 tablespoon rum
1 tablespoon light brown sugar
1 tablespoon soy sauce
1 tablespoon butter
2 tablespoons toasted sesame seeds
ADD hot sauce to taste (Cholula recommended)
+ In a dry nonstick saute pan, toast sesame seeds over medium heat. Set aside.
+ In a small saute pan add sesame oil, crushed pineapple and rum, and allow to cook 1 minute over medium-high heat. Add brown sugar, soy sauce, hot sauce and mix. Cook 1 minute. Remove from heat.
+ Grill the mahi.
+ Two minutes before the mahi finishes, reheat the sauce. Add the butter and stir until melted, and the sauce is completely warmed.
+ Pour the sauce over the mahi. Sprinkle with the toasted sesame seeds. Serve with rice and seasonal vegetables.
Chef Kerby O'Connor prepares mahi with spicy Asian rum-pineapple sauce at The Reef restaurant at 6712 Gulf Blvd. at St. Pete Beach.