Recipe courtesy of Celeste


1 pineapple cut in into chunks

lb mahi mahi or swordfish cut in chunks

1 large red onion, cut into chunks

1 can Coco Lopez

1/4 cup sweet sherry

1/2 cup shredded coconut (toasted)

Lime (cut in quarters)

Marinate mahi mahi in coco lopez and sherry for 1 hour (or up to 3 hours)

Thread fish, pineapple and onion onto skewers

Place skewers on grill until fish is cooked

Remove from grill and put on plate, sprinkle with toasted coconut and serve with a slice of lime.


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