Caribbean-Spiced Mahi Mahi with Sweet Potato Hash
- Total Time
- 0:45
- Prep
- 0:30
- Cook
- 0:15
- Serves
- 4
- Difficulty
- Easy
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ground allspice½ tsp
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ground cinnamon½ tsp
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ground cloves½ tsp
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granulated garlic1 tsp
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dried thyme1 tsp
-
black pepper1 tsp
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unpacked brown sugar1 tsp
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kosher salt2 tsp
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cayenne pepper1 pinch
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uncooked Mahi mahi fillet(s)1 ½ pound(s), four 6 oz pieces
-
cooking spray4 spray(s)
-
olive oil1 tsp
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uncooked red onion(s)1 cup(s), chopped, diced
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uncooked sweet potato(es)2 cup(s), diced
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yellow pepper(s)2 cup(s), diced
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kosher salt½ tsp
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black pepper¼ tsp
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minced garlic½ tsp
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minced ginger½ tsp
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fresh lime juice2 tsp
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uncooked scallion(s)¼ cup(s), chopped (plus extra for garnish)
-
pineapple½ cup(s), fresh, diced
- 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.
- Coat a grill pan with cooking spray; set over medium-high heat. Grill fish, flipping once, until internal temperature is 145°F degrees, about 5-7 minutes per side.
- 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.
- Serve each fillet topped with pineapple and hash on the side; garnish with additional scallion (optional).
- Serving size: 1 mahi mahi fillet, 2 Tbsp pineapple, 1 c hash