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    You are in: Home / Recipes / Mahi Mahi Hawaiian Style Recipe
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    Mahi Mahi Hawaiian Style

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on February 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.

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    • on October 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!

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    • on March 21, 2006

      This dish did not work out for our family. It smelled wonderful while cooking but the blend of flavors were not our preference.

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    • on October 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.

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    • on June 23, 2005

      Did not care for this recipe at all. The taste of Cloves was overpowering -even after decreasing the amount to a half a teaspoon. Also did not care for the Ginger.Would not try making again.

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    • on March 17, 2005

      The cloves definitely overpowered this dish. I followed the recipe exactly although common sense was telling me that the ground clove proportion was way too high as indicated by the other reviews, it was! I will try again but there will be no ground cloves next time and possibly the addition of some finely chopped macadamia nuts.

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    • on December 13, 2004

      This was easy and good! Even my fish-disliking 8-year old devoured hers. I couldn't find my ground cloves, so I substituted Pumpkin Pie Spice (combination of cinnamon, nutmeg, ginger and cloves). I also forgot about covering with foil and may have baked it a bit long but the pineapple kept the fish very tender.

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    • on October 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!

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    • on June 05, 2004

      This was pretty good. I think next time I will use a little less of both spices and a little less of the pineapple juice. I may have cut my fillets into more pieces and therefore ended up with more spoons of the juice.

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    Nutritional Facts for Mahi Mahi Hawaiian Style

    Serving Size: 1 (124 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 136.5
     
    Calories from Fat 46
    34%
    Total Fat 5.1 g
    7%
    Saturated Fat 4.2 g
    21%
    Cholesterol 55.1 mg
    18%
    Sodium 69.6 mg
    2%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 1.5 g
    6%
    Sugars 6.5 g
    26%
    Protein 14.6 g
    29%
    Detailed Nutrition Values About Nutrition Info

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