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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Couldn't resist this one. From the Chicago Tribune. Note: Different size pans will require a different amount of pineapple rings; we used 8. Store extra pineapple with juice in the refrigerator or use the fruit as a garnish. The liquid can sweeten sparkling water too. Ingredients:
20 ounces pineapple, canned, sliced, in juice |
1/4 cup mint, fresh chopped (plus more for garnish) |
2 tablespoons oil |
2 teaspoons oil |
2 tablespoons honey |
2 teaspoons gingerroot, minced |
1/2 teaspoon salt (to taste) |
black pepper, freshly ground, to taste |
4 mahi mahi fillets (6 ounces each) |
Directions:
1. Heat oven to 425 degrees.
2. Combine 2 Tbsps. of the pineapple juice from the can, 1/4 cup of the chopped mint, 2 Tbsps. of the oil, honey, ginger root, salt and pepper to taste in a small bowl; set aside.
3. Arrange enough pineapple slices to fill the bottom of a lightly oiled baking pan that's just big enough to hold the fish. Brush the fillets with the remaining 2 tsps. of the oil; season with additional salt and pepper if desired. Place fillets on top of the pineapple. Pour the pineapple-mint sauce over the fish; bake just until seafood flakes easily, 10-13 minutes.
4. Place pineapple rings, fish and any remaining sauce over the rice; sprinkle fresh mint on top. Serve with rice.
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