Inspiration Guide

29
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MAHI MAHI WITH PINEAPPLE SALSA
PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES | GRILL: 16 MINUTES | MAKES: 4 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1 Insert grill grate in unit and close hood. Select
GRILL, set temperature to MAX, and set time to
16 minutes. Select START/STOP to begin preheating.
2 While unit is preheating, liberally coat fillets with
2 tablespoons canola oil, salt, and pepper.
3 In a small bowl, combine remaining 2 tablespoons
oil, 3 tablespoons lime juice, 1 tablespoon cilantro,
honey, creole seasoning, cumin, salt, and pepper.
Stir until ingredients are fully incorporated and
set aside for basting.
4 When unit beeps to signify it has preheated, place
fillets and pineapple rings on grill grate. Use a
pastry brush to moisten the top of each fillet
with basting liquid, then close hood.
5 When unit beeps and the display reads FLIP, brush
fillets with basting mixture, then use silicone-tipped
tongs to flip them. Brush again with basting mixture.
Flip pineapple slices, then close hood to continue
cooking for 6 minutes.
6 Meanwhile, prepare the salsa by combining the
remaining
1
/4 cup lime juice, remaining 1 tablespoon
cilantro, red bell pepper, onion, jalapeño pepper, salt,
and pepper in a mixing bowl; set aside.
7 After 6 minutes, brush fillets with basting liquid
again, flip with rubber-tipped tongs, and brush again.
Close hood to continuing cooking for 2 minutes or
until center of fillets reaches at least 145°F.
8 When cooking is complete, remove fillets and
pineapple from unit. Cut pineapple into
1
/2-inch
chunks and add to the salsa. Spoon salsa on top
of fillets and serve.
INGREDIENTS
4 frozen mahi-mahi fillets (6–7 ounces each)
4 tablespoons canola oil, divided
Kosher salt, as desired
Ground black pepper, as desired
1
/4 cup plus 3 tablespoons fresh lime juice, divided
2 tablespoons fresh cilantro, chopped, divided
1
/4 cup honey
2 tablespoons creole seasoning
1 teaspoon cumin
3 fresh pineapple rings (1-inch thick), cut in half
1 red bell pepper (about 1 cup), diced
1 small red onion (about
1
/2 cup), peeled, diced
1 small jalapeño pepper, finely diced
SHRIMP TACOS
PREP: 10 MINUTES | PREHEAT: APPROX. 10 MINUTES | GRILL: 3–5 MINUTES | MAKES: 6 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1 Insert grill grate in unit and close hood. Select
GRILL, set temperature to MAX, and set time to
3 minutes. Press START/STOP to begin preheating.
2 While unit is preheating, toss shrimp in a medium
bowl with oil, Cajun seasoning, salt, and pepper
until evenly coated.
3 When unit beeps to signal it has preheated, use
silicone-tipped tongs to evenly distribute shrimp
on the grill grate in a single layer. Close hood.
4 When cooking is complete, remove shrimp from unit.
5 If desired, grill tortillas by placing them slightly
overlapping each other on the grill grate,
selecting GRILL, setting temperature to HIGH,
and setting time to 2 minutes. Close hood
and press START/STOP to begin.
6 When cooking is complete, remove tortillas
from unit, assemble tacos with desired toppings,
and serve.
INGREDIENTS
1 pound fresh uncooked large shrimp,
cleaned and deveined
2 tablespoons canola oil
2 tablespoons Cajun seasoning
Kosher salt, as desired
Ground black pepper, as desired
6–8 corn or flour tortillas
TOPPINGS (OPTIONAL)
Sliced avocado
Pico de gallo
Shredded cabbage
Lime wedges
Diced onion
Chopped cilantro
TIP If using frozen shrimp, grill for 4 minutes instead of 3.
28 Mains | Seafood
TIP Use extra basting mixture to add additional flavor to
baste the pineapple and pour some into the salsa.