Saturday, July 16, 2011

Baked Mahi Mahi with Pineapple Chutney

4 nice size Mahi Mahi fillet's
1 fresh pineapple
4 slices of frozen mango (thawed)
1 can Mandarin orange segments
1/2 cup chopped green and red peppers
Hot red pepper flakes (if desired)
1/2 cup ginger soy marinade (bottled)

In an oven proof dish or cast iron skillet, line it with non stick foil, enough to close it after ingredients are added.
Remove outer skin of the pineapple, remove core and cut pineapple into chunks.
Cut the mango into chunks.
In the lined skillet, place the fillets. On top pour the marinade. Then top with the fruits and peppers.
Sprinkle a little hot pepper flakes if you desire a little heat.
Close the foil around the fish, or you can just cover with a lid.
Place skillet in a pre-heated 425 degree oven for 20 to 25 minutes( until fish is cooked through). 

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