Caribbean-Spiced Mahi Mahi with Sweet Potato Hash
1
Points®
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(es)
Uncooked mahi mahi
1½ pound(s), four 6 oz pieces
Cooking spray
4 spray(s)
Olive oil
1 tsp
Red onion
1 cup(s), chopped, diced
Uncooked sweet potato
2 cup(s), diced
Yellow bell pepper
2 cup(s), chopped, diced
Kosher salt
½ tsp
Black pepper
¼ tsp
Jarred minced garlic
½ tsp
Minced ginger
½ tsp
Fresh lime juice
2 tsp
Scallions
¼ cup(s), chopped or sliced, 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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