No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (378g) Recipe makes 4 servings
Calories 359
Calories from Fat 96		(26%)
Amount Per Serving		%DV
	Total Fat 10.7g	16%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 5.4g
	Trans Fat 0.0g
Cholesterol 148mg		49%
Sodium 473mg		19%
Potassium 1053mg		30%
Total Carbohydrate 27.9g		9%
	Dietary Fiber 2.5g	9%
	Sugars 22.3g
Protein 38.8g		77%
detailed view... how is this calculated?

Mahi-Mahi Tiki-Tiki

Recipe #358195 | 25 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Buster's friend
Feb 28, 2009

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.

SERVES 4 (change servings and units)

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.