September 11, 2009, Newsletter Issue #132: Baked Mahi Mahi recipe

Tip of the Week

Here is a wonderful dish which uses baked Mahi Mahi. It is easy, tasty, and deliciously memorable.

Pineapple Glazed Baked Mahi Mahi, serves 4.

1 8-ounce can pineapple, sliced, unsweetened

1-1/2 teaspoons cornstarch

teaspoon ground ginger

2 T honey

2 T soy sauce, reduced sodium variety

1 T lemon juice, freshly squeezed or bottled variety

4 Mahi Mahi fillets

Drain pineapple, saving juice for later use. Set pineapple aside.

In small saucepan, combine all ingredients except for lemon juice and Mahi Mahi.

Bring to boil over medium heat. Cook until thickened (about 2 minutes).

Stir in lemon juice.

Pour into bowl. Set aside. Some of this will be used as a reserve glaze.



Preheat oven to 350 degrees F.

Lightly spritz baking sheet with oil. Place Mahi Mahi fillets onto baking sheet. Spoon some of the glaze over the fillets. Bake for 5-7 minutes. Turn fillets over and cover other side with pineapple glaze. Bake for another 5-7 minutes, until fillet is easily flaked with a fork.

Place pineapple slices into either a grill or nonstick skillet. Heat thoroughly over medium heat, then add some glaze. Turn over once.

Serve Mahi Mahi with pineapple slices and reserved pineapple glaze.

For a truly heart healthy meal, enjoy this Mahi Mahi recipe with a green salad, baked potato, and a side of steamed carrots and broccoli. Mahi Mahi would go good with a Pinot Grigio, if you are so inclined to enjoy a white wine with your meal.



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