Caribbean Mahi Mahi with Pineapple Sweet Potato Hash
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 scallion .