Recipes
Mahi-Mahi with Chipotle-Pineapple Sauce and Corn Stir-Fry
4 servings
30 minutes total
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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
- Thaw fish, if needed. Chop bok choy into bite-size pieces (about 3 cups). Chop chives finely.
- 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.
- 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.
- 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.
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%