I talk a lot about how I’ve given up soy and here I go with a recipe that has “the S-word” in the title.
People will point out that Asians, especially the Japanese, consume a considerable amount of soy and are, overall, quite healthy, and this is true. However, they’re not eating the same kind of soy that the average American is, nor in the amounts we do. Processed soy is in nearly every prepackaged food available on the market (I’ll go into this in more detail in a later post), including cereals, boxed potatoes, canned soups and broths, lunch meats, sauces and condiments and sandwich breads. Couple that with the fact that as much as 80% of the soy grown in the United States has been genetically modified and you can see what the problem with soy in the western diet is.
With the exception of tofu, Asians tend to eat their soy in some sort of fermented form – miso, tempeh, fermented black soybeans, and for the most part soy is used as a flavoring or condiment – not vegetarian chicken nuggets or breakfast sausage. Since I tend to be very fond of Asian food, I have no problem with very small amounts of fermented soy in my diet; it’s the heavily processed and genetically modified stuff I tend to avoid.
At any rate, I made this last week and it was very delicious. It is, however, one of those recipes that is deceptive when you look at the nutritional information, which is included in the printable version of every recipe I post. For example, the nutritional info brings this dish in at 33 grams of carbohydrate, but in reality the amount is much less since the vast majority of the marinade is discarded and the salsa recipe makes at least double, if not triple, the amount used in the dish – I ate it for days on things like eggs before tossing what was left into our compost bucket.
Note: If you don’t wish to fire up a grill, or don’t have one, this would work quite well on a tabletop grill, such as a George Foreman, or you can skip grilling the pineapple and bake the fish (in a dish with the marinade) at 350º F for 20 minutes, although grilling the pineapple really gives the salsa a great flavor.
Ginger Soy Mahi Mahi with Grilled Pineapple Salsa
3 tablespoons honey
3 tablespoons tamari or wheat-free soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed
2 teaspoons olive oil
4 filets mahi mahi, about 6 ounces each
1/2 large pineapple, skinned, cored, and cut into 1-inch rounds
1 small red bell pepper, seeded and diced
1 medium jalapeno pepper, seeded and minced
1 small red onion, finely diced
1/2 cup loosely-packed, finely chopped cilantro
1 small lime, juiced
Whisk together the marinade ingredients in a small bowl. Place the fish filets in a resealable plastic bag and cover with the marinade. Press out as much of the air in the bag as you can and seal tightly; turn several times to coat the fish. Place in the refrigerator and marinate for at least 30 minutes, but no longer than an hour.
Prepare and heat your grill, depending on type – if using charcoal, make sure you have a bed of hot coals, covered in ash, spread evenly beneath the grate. Grill the pineapple slices until lightly browned on both sides, about 2 to 4 minutes per side. Remove from the grill, dice, and place in a medium sized bowl with the bell pepper, jalapeno, cilantro and lime juice. Toss to mix well; taste and season with salt and pepper if needed. Set aside.
Remove the mahi mahi filets from the bag and discard the marinade. Place the fish on the grill and cook until it flakes easily with a fork, 3 to 4 minutes per side. Place each filet on a plate and top with about 1/4 cup of salsa and serve immediately.
Posted in participation with Kelly the Kitchen Kop’s Real Food Wednesday