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Nutrition Facts
Serving Size 1 (124g) Recipe makes 6 servings
Calories 136
Calories from Fat 46		(34%)
Amount Per Serving		%DV
	Total Fat 5.2g	7%
	Saturated Fat 4.2g	21%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 55mg		18%
Sodium 69mg		2%
Potassium 404mg		11%
Total Carbohydrate 8.3g		2%
	Dietary Fiber 1.5g	6%
	Sugars 6.5g
Protein 14.7g		29%
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Mahi Mahi Hawaiian Style

Recipe #91212 | 25 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: PaulaG
May 14, 2004

This is a quick and easy dinner solution. This comes from another website. Update: After a number of reviews I have changed the ingredients list. When I made this, I too thought the cloves were strong but DH liked it so I posted. I have since changed the ingredient list and reduced the amount of cloves and nutmeg. Please feel free to adapt as necessary for preference. Thanks everyone for your input.

SERVES 6 (change servings and units)

Ingredients

1-1 1/2 lb mahi mahi fillet
1 cup crushed pineapple in juice, drained and juice reserved
1/8-1/2 teaspoon ground cloves
1/4-1/2 teaspoon ground nutmeg
1/2 cup coconut, toasted

Directions

1
Preheat oven to 350°F.
2
Cut fish fillets into serving size portions allowing 4 to 6 ounces per serving.
3
In bowl, mix pineapple, cloves and nutmeg.
4
Spray an oven proof baking dish with non-stick cooking spray.
5
Place fish in prepared dish, top with pineapple mixture and drizzle a half to one full tablespoon of pineapple juice over each serving.
6
Cover with foil and bake 10 to 12 minutes, uncover and top with coconut. Bake 5 minutes more or until fish flakes easily.

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Featured Reviews for This Recipe

From: R-Designs

On Feb 22, 2009

I agree with Chef Sunflower girl, the cloves (I used the smallest amount) did not blend well. If you use this recipe, I would recommend cutting out the cloves completely.

1 person found this review helpful

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From: Desert Sea Chicken

On Oct 18, 2008

We didn't put in the cloves as we only had whole ones and I didn't have time to grind them. I love anything with coconut so this was a good recipe for me, and it was very quick!

1 person found this review helpful

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From: Bunkie

On Oct 31, 2004

I went to the store, bought my mahi mahi, and got ready to cook - only to find I didn't have that can of pineapple I'd thought I had! So I used a jar of pineapple-pepper conserve instead. This probably made it a bit sweeter (and definitely spicier) than it would have been had I followed the recipe exactly. I did like the pineapple flavor with the fish, and I LOVED the addition of the toasted coconut. I think one teaspoon of cloves was too much for me, though - the clove flavor was a bit too much for my taste, and next time I'll probably cut that in half. Overall, though, this is a good, tasty, simple recipe - thanks for sharing, Paula!

3 people found this review helpful

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From: Rach in California

On Oct 28, 2005

A very easy, ingredient-light recipe! I didn't have ground cloves, but after reading the reviews I decided not to bother buying any. I added a pinch more nutmeg and it tasted great. I'm not sure if you can buy pre-toasted coconut (there wasn't any in my grocery store), so I toasted my own. I put the coconut in the oven when the fish had been in for 10 minutes, and baked them together for about 10 more minutes until the coconut was brown. It smelled lovely and tasted very good.

2 people found this review helpful

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