Caribbean-Spiced Mahi Mahi with Sweet Potato Hash
0
Points®
Total time: 45 min • Prep: 30 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Ground allspice
½ tsp(s)
Ground cinnamon
½ tsp(s)
Ground cloves
½ tsp(s)
Granulated garlic
1 tsp(s)
Dried thyme
1 tsp(s)
Black pepper
1 tsp(s)
Unpacked brown sugar
1 tsp(s)
Kosher salt
2 tsp(s)
Cayenne pepper
1 pinch(es)
Uncooked Mahi mahi fillet
1½ pound(s), Four 6 oz pieces
Cooking spray
4 spray(s)
Red onion
1 cup(s), sliced, Chopped, diced
Sweet potato
2 cup(s), Diced
Yellow bell pepper
2 cup(s), chopped, Diced
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Minced garlic
½ tsp(s)
Minced ginger
½ tsp(s)
Fresh lime juice
2 tsp(s)
Scallions
¼ cup(s), Chopped (plus extra for garnish)
Pineapple
½ cup(s), Diced
Instructions
1
Mix together first 9 ingredients to make spice rub (allspice, cinnamon, cloves, granulated garlic, thyme, black pepper, sugar, salt, cayenne); spread on both sides of fish.
2
Coat a grill pan with cooking spray; set over medium-high heat. Grill fish, flipping once, until internal temperature is 145°F (63°C) degrees, about 5-7 minutes per side.
3
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add red onion, sweet potato, yellow pepper, salt and black pepper; cook, stirring frequently, until potato is browned and tender, 8-10 minutes. Stir in garlic, ginger and lime juice; cook, stirring frequently, 1 minute and then stir in scallion.
4
Serve each fillet topped with pineapple and hash on the side; garnish with additional scallion (optional).
5
Serving size: 1 mahi mahi fillet, 2 Tbsp pineapple, 1 c hash
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