Caribbean Mahi Mahi with Pineapple Sweet Potato Hash

I love my fish, and I love to make it even more tasty and pretty.  This recipe just makes me happy.


1 1/2 lbs. mahi mahi fillet(s) or similar fish 

1 tablespoon Unflavored Olive Oil, divided

1 tablespoon Caribbean Jerk Seasoning

2 tablespoons Unflavored Olive Oil

1 cup chopped red onion

2 cups diced sweet potato

2 cups chopped yellow bell pepper

1/2 teapoon Kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon minced garlic

2 teaspoons fresh lemon or lime juice (or to taste)

1/4 cup chopped scallions

1/2 cup diced pineapple

2 tablespoons Pineapple or Mango Balsamic Vinegar


Rub the fish with 1 tablespoon olive oil.  Sprinkle both sides with the Jerk Seasoning.  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.

Meanwhile, heat 2 tablespoons olive 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.  Drizzle with the Pineapple Balsamic Vinegar.

Serve each fillet topped with pineapple and hash on the side; garnish with additional scallions.