Pineapple-Glazed Mahimahi

Ingredients

• 2 tablespoons brown sugar 
• 0.5 teaspoon pepper red crushed
• 2 teaspoons sesame oil dark
• 1 teaspoon ginger fresh grated peeled
• 2 tablespoons green onions sliced
• 2.5 tablespoons soya sauce low-sodium
• 24 ounce mahimahi fillets 
• 2 cups pineapple juice 
• 1 teaspoon vegetable oil 

Equipment

• sauce pan
• grill
• ziploc bags
• grill pan

Directions

1. Combine first 6 ingredients.
2. Pour 1/2 of pineapple mixture into a heavy-duty zip-top plastic bag; add fish. Seal bag and marinate in refrigerator 2 hours, turning bag occasionally. Set aside remaining pineapple mixture.
3. Coat a grill pan with cooking spray.
4. Brush with vegetable oil.
5. Place over medium- high heat until hot.
6. Remove fish from bag; discard marinade.
7. Place fish, skin side up, on grill pan; grill 5 minutes or until browned. Turn fish; reduce heat to medium. Grill 10 minutes or until fish flakes easily when tested with a fork.
8. Bring reserved pineapple juice mixture to a boil in a small saucepan over medium-high heat. Boil 10 minutes or until mixture is reduced to 1/4 cup.
9. Drizzle pineapple mixture evenly over fish.
10. Sprinkle with green onions.