Mahi-Mahi Tiki-Tiki

Buster's friend's Note:

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 20 ounces pineapple , canned, sliced, in juice
• ¼ cup mint , fresh chopped (plus more for garnish)
• 2 tablespoons oil
• 2 teaspoons oil
• 2 tablespoons honey
• 2 teaspoons gingerroot , minced
• ½ 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.

Reviews

[Chef #1292868]

Horrible. Just horrible. Mint doesn't fit in this recipe. Ugh.

[Laureen in B.C.]

Made as directed, it was OK thought it could use more ginger. thanks for post. L

[Chef #1281695]

fantiastoic