Gingered Pineapple Marinade
   1 1/4  pounds        mahi mahi fillet -- 1/2--3/4 thick
   4      slices        fresh pineapple -- 3/4" thick
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                        Gingered Pineapple Marinade:
   1 1/2  cups          unsweetened pineapple juice
     1/4  cup           reduced sodium soy sauce
   3      Tablespoons   packed brown sugar
   1      Tablespoon    sesame oil
   2      teaspoons     grated ginger root
   1 1/2  teaspoons     finely chopped garlic
     1/2  teaspoon      crushed red pepper
   4      medium        green onions -- chopped (1/4 cup)
Prepare Gingered Pineapple Marinade by mixing all ingredients.  Remove 1 cup
of the marinade; cover and refrigerate remaining marinade for basting.  Cut
fish into 4 serving pieces.  Place fish in shallow glass or plastic dish.
 Pour 1 cup marinade over fish.  Cover and refrigerate, turning once, at
least 2 hours but no longer than 12 hours.
Generously spray grill rack with nonstick cooking spray before heating grill.
 Heat coals or gass grill.  Remove fish from marinade; discard marinade.
Cover and grill fish and pineapple about 4 inches from medium heat 8 to 12
minutes, brushing frequently with reserved marinade and turning once, until
fish flakes easily with fork.  If pineapple becomes too brown, remove from
grill.)  Discard any remaining basting marinade.
Makes 4 servings.