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Mahi-Mahi with Chipotle-Pineapple Sauce and Corn Stir-Fry
Recipes
Mahi-Mahi with Chipotle-Pineapple Sauce and Corn Stir-Fry
4 servings
30 minutes total

Ingredients

  • 4 (6 oz) mahi-mahi fillets (about 1 ½ lb)
  • 1 small head bok choy (or Napa cabbage)
  • 1 tablespoon fresh chives
  • 3 tablespoons olive oil, divided
  • 16 oz frozen whole kernel corn
  • 2 tablespoons ginger stir-in paste
  • 3 tablespoons hoisin sauce
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons unsalted butter
  • 2 tablespoons pineapple (or apricot) preserves
  • 1 tablespoon chipotle hot sauce

Steps

    1. Thaw fish, if needed. Chop bok choy into bite-size pieces (about 3 cups). Chop chives finely.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place 2 tablespoons oil in pan, then add corn; cook and stir 4–5 minutes until corn begins to soften and brown. Add to pan: bok choy, ginger paste, hoisin sauce, and ½ teaspoon salt; cook and stir 2–3 more minutes until hot. Remove pan from heat, cover, and set aside.
    3. Preheat second large sauté pan on medium 2–3 minutes. Season fish with remaining ½ teaspoon salt (wash hands). Place butter and remaining 1 tablespoon oil in pan; let melt. Add fish; cook 4–5 minutes on each side until centers of fillets flake easily and are 145°F.
    4. Remove fish from pan. Whisk preserves, hot sauce, and chives into pan juices until blended; cook 1 minute. Serve sauce over fish and corn stir-fry.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 440, Total Fat 18g, Sat Fat 5g, Trans Fat 0g, Chol 140mg, Sodium 800mg, Total Carb 37g, Fiber 4g, Total Sugar 15g, (Incl. 9g Added Sugars), Protein 36g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 25%