Mahimahitikitiki Recipes
MAHI-MAHI TIKI-TIKI
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.
Provided by Busters friend
Categories Mahi Mahi
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees.
- 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.
- 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.
- Place pineapple rings, fish and any remaining sauce over the rice; sprinkle fresh mint on top. Serve with rice.
Nutrition Facts : Calories 359.3, Fat 10.7, SaturatedFat 1.6, Cholesterol 148.9, Sodium 473.9, Carbohydrate 27.9, Fiber 2.5, Sugar 22.3, Protein 38.8
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