Follow these steps for perfect results
pineapple
canned, sliced, in juice
mint
fresh chopped
oil
oil
honey
gingerroot
minced
salt
to taste
black pepper
freshly ground, to taste
mahi mahi fillets
(6 ounces each)
Preheat oven to 425 degrees Fahrenheit.
Drain the canned pineapple slices, reserving 2 tablespoons of the juice.
In a small bowl, combine the reserved pineapple juice, chopped fresh mint, oil, honey, minced ginger root, salt, and pepper.
Lightly oil a baking pan large enough to hold the fish fillets.
Arrange the pineapple slices to cover the bottom of the baking pan.
Brush the mahi-mahi fillets with the remaining oil.
Season the fillets with additional salt and pepper if desired.
Place the seasoned mahi-mahi fillets on top of the pineapple slices in the baking pan.
Pour the pineapple-mint sauce evenly over the fish fillets.
Bake in the preheated oven until the fish flakes easily with a fork, approximately 10-13 minutes.
Serve the baked mahi-mahi and pineapple over rice.
Garnish with additional fresh mint.
Expert advice for the best results
For extra flavor, marinate the mahi-mahi in the pineapple-mint sauce for 30 minutes before baking.
Use fresh pineapple instead of canned for a more vibrant flavor.
Everything you need to know before you start
15 minutes
Sauce can be made a day in advance.
Serve over rice and garnish with fresh mint and a wedge of lime.
Serve with coconut rice.
Serve with a side of steamed vegetables.
Light and crisp to complement the fish.
Tropical flavors enhance the dish.
Discover the story behind this recipe
Reflects the use of tropical fruits and fresh seafood common in Hawaiian cuisine.
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