Dinner

Jerk-Spiced Mahi-Mahi with Charred Pineapple-Habanero Glaze & Coconut Rice

Name: Jerk-Spiced Mahi-Mahi with Charred Pineapple-Habanero Glaze & Coconut Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: For the jerk paste:; 3 scallions, chopped; 2 tablespoons fresh thyme leaves; 1 tablespoon allspice berries; 1/2 scotch bonnet pepper; 3 cloves garlic, smashed; 1 tablespoon fresh ginger, chopped; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 2 tablespoons lime juice; 2 tablespoons soy sauce; 1 tablespoon brown sugar; 2 tablespoons olive oil; Sea salt & black pepper to taste; For the fish & glaze:; 2 mahi-mahi fillets (6 oz each); 1 fresh pineapple slice (about 1/2-inch thick, skin removed) or 1 cup fresh pineapple chunks; 1 habanero pepper, halved and seeded; 2 tablespoons honey; 1 tablespoon fish sauce or soy sauce; 1 tablespoon lime juice; For the coconut rice:; 1 cup jasmine rice; 1 (13.5 oz) can coconut milk; 1 cup water; 3 scallions, sliced (green and white parts separated); Pinch of sea salt

Mahi-mahi fillet kissed with a vibrant jerk spice paste (thyme, allspice, scotch bonnet, cinnamon), then seared until the edges char. Finished with a glossy, sweet-spicy glaze made from charred fresh pineapple and habanero. Served over fragrant coconut rice studded with scallions. Deeply satisfying and boldly flavored.

1197calper serving 47gprotein 122gcarbs 62gfat 20min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this