Grilled Mahi Mahi Skewers with Peppered Bacon

From “The NFL Gameday Cookbook” by Ray Lampe and published by Chronicle Books

  • 1 pineapple for garnish
  • ½ cup brown sugar
  • 1 oz rum
  • 1 lb boneless Mahi Mahi fillet
  • 6 slices peppered bacon, cut in half
  • 24 bamboo skewers soaked in water for 1 hour

Prepare the grill for cooking over direct medium heat.

Cut the pineapple in half. Reserve one half for plating and cut the other half into 12 even pieces. Place the pieces in a bowl with the brown sugar and toss to coat. Cut the filet into 12 even pieces. Wrap each piece in ½ slice of bacon, securing the bacon with the tip of a skewer as you spear the Mahi. Keep the wrapped Mahi at the top of the skewer like a lollipop. Grill the wrapped skewers for about 6 minutes per side, or until the bacon is brown and crispy.

Makes 12 servings

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