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Caribbean-Spiced Mahi Mahi with Sweet Potato Hash

2
Total Time
45 min
Prep
30 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

ground allspice

½ tsp

ground cinnamon

½ tsp

ground cloves

½ tsp

granulated garlic

1 tsp

dried thyme

1 tsp

black pepper

1 tsp

unpacked brown sugar

1 tsp

kosher salt

2 tsp

cayenne pepper

1 pinch

uncooked Mahi mahi fillet(s)

1½ pound(s), four 6 oz pieces

cooking spray

4 spray(s)

olive oil

1 tsp

uncooked red onion(s)

1 cup(s), chopped, diced

uncooked sweet potato(es)

2 cup(s), diced

yellow pepper(s)

2 cup(s), diced

kosher salt

½ tsp

black pepper

¼ tsp

minced garlic

½ tsp

minced ginger

½ tsp

fresh lime juice

2 tsp

uncooked scallion(s)

¼ cup(s), chopped (plus extra for garnish)

pineapple

½ cup(s), fresh, 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 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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