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Muscle Building Recipe
Grilled Mahi-Mahi with Pineapple
1 1/4 cups unsweetened pineapple juice
1/4 cup plus 2 tablespoons low-sodium soy sauce
3 tablespoons brown sugar
3 tablespoons minced green onions
1 tablespoon dark sesame oil
2 teaspoons peeled, minced gingerroot
1 1/4 teaspoons minced garlic
1/4 teaspoon dried crushed red pepper
4 (4-ounce) mahi-mahi fillets
8 (1/4inch-thick) slices fresh pineapple
Vegetable cooking spray
Fresh spinach leaves (optional)
Green onion curls (optional)
Combine first 8 ingredients. Place fish and pineapple slices in a large
shallow baking dish. Pour half of pineapple juice mixture over fish and
pineapple. Cover and marinate in refrigerator 2 hours, turning fish and
pineapple occasionally. Divide remaining pineapple juice mixture in half;
Remove fish and pineapple from marinade; discard marinade.
Coat grill rack with cooking spray; place on grill over medium-hot coals
(350 to 400). Place fish and pineapple on rack; grill, covered, 5 to 6
minutes on each side or until fish flakes easily when tested with a fork
and pineapple is tender, basting often with half of reserved pineapple
Pour remaining half of reserved pineapple juice mixture through a
wire-mesh strainer into a small saucepan, discarding solids remaining in
strainer. Bring to a boil over medium heat. Remove from heat. Transfer
fish and pineapple to a serving platter. Drizzle with warm pineapple juice
mixture. If desired, garnish with spinach leaves and green onion curls.
3 Lean Meat
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