For the Marinade: 1 1/2 cups unsweetened pineapple juice 1/2 cup soy sauce 2 Tbsp brown sugar 2 tsp sesame oil 2 tsp minced garlic 1 tsp crushed red pepper 1/2 bunch thin sliced green onion
For the Salsa: 1 each ruby red grapefruit peeled and segmented 2 each oranges peeled and segmented 2 each limes peeled and segmented 1 each lemons peeled and segmented 1 cup red, green, and yellow bell pepper small sliced 3 Tbsp minced cilantro 1 oz Tequila salt and pepper to taste
Marinate Mahi in the marinade for 2 to 6 hours then season lightly with salt and pepper to grill.
Discard the marinade after use.
Mix all ingredients for the salsa together and for best results let sit overnight.
Grill the Mahi steaks about 3 to 4 minutes on each side depending on thickness of the fillet, or until it just starts to flake.