Grilled Hawaiian Mahi Mahi Foil Packets
A foil packet recipe with a fusion of Hawaiian and Latin flavors of chipotle, jalapeno, pineapple and mango
25
Prep Time
45
Total Time
4
Servings
12
Ingredients
decoration

Ingredients

  • 3 tablespoons La Choy® Lite Soy Sauce
  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon lime juice
  • 1 cup chopped fresh pineapple
  • 1 cup chopped fresh mango
  • 1 cup chopped red bell pepper
  • 1 large jalapeno pepper, seeded, chopped (1 large = 1/4 cup chopped)
  • 2 teaspoons finely chopped garlic
  • PAM® Coconut Oil No-Stick Cooking Spray
  • 4 mahi mahi fillets, thawed if frozen, patted dry (4 fillets = 1-1/2 pounds)
  • 3/4 teaspoon ground chipotle chile pepper
  • 1/4 teaspoon salt
  • Chopped macadamia nuts and chopped cilantro, optional

Directions

  1. Preheat gas grill for medium-high heat. Meanwhile, stir together soy sauce, brown sugar and lime juice in large bowl. Add pineapple, mango, bell pepper, jalapeno and garlic; toss together.
  2. Place four 18x12 pieces of heavy aluminum foil on counter. Spray each cooking spray. Divide fruit mixture evenly between pieces of foil. Top each with a mahi mahi fillet; sprinkle with chipotle pepper and salt. Double fold top and ends of each piece of foil, leaving space for steam to gather.
  3. Place packets on grate; cover grill. Grill 12 to 15 minutes or until fish flakes easily with fork (145°F). Carefully open packets; sprinkle with nuts and cilantro before serving, if desired.
cooks tips decoration

Cook's Tips

  • Packets may be baked on a shallow pan in 425°F oven for 20 to 25 minutes or until fish flakes easily with fork (145°F).

Nutrition Facts

Serving Size4 servings (1 packet each)
Calories229

View Complete Nutrition Information

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Grilled Hawaiian Mahi Mahi Foil Packets

A foil packet recipe with a fusion of Hawaiian and Latin flavors of chipotle, jalapeno, pineapple and mango
25
Prep Time
45
Total Time
4
Servings
12
Ingredients
starstarstarstarstar

Ingredients

  • 3 tablespoons La Choy® Lite Soy Sauce
  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon lime juice
  • 1 cup chopped fresh pineapple
  • 1 cup chopped fresh mango
  • 1 cup chopped red bell pepper
  • 1 large jalapeno pepper, seeded, chopped (1 large = 1/4 cup chopped)
  • 2 teaspoons finely chopped garlic
  • PAM® Coconut Oil No-Stick Cooking Spray
  • 4 mahi mahi fillets, thawed if frozen, patted dry (4 fillets = 1-1/2 pounds)
  • 3/4 teaspoon ground chipotle chile pepper
  • 1/4 teaspoon salt
  • Chopped macadamia nuts and chopped cilantro, optional

Directions

  1. Preheat gas grill for medium-high heat. Meanwhile, stir together soy sauce, brown sugar and lime juice in large bowl. Add pineapple, mango, bell pepper, jalapeno and garlic; toss together.
  2. Place four 18x12 pieces of heavy aluminum foil on counter. Spray each cooking spray. Divide fruit mixture evenly between pieces of foil. Top each with a mahi mahi fillet; sprinkle with chipotle pepper and salt. Double fold top and ends of each piece of foil, leaving space for steam to gather.
  3. Place packets on grate; cover grill. Grill 12 to 15 minutes or until fish flakes easily with fork (145°F). Carefully open packets; sprinkle with nuts and cilantro before serving, if desired.

Cook's Tips

  • Packets may be baked on a shallow pan in 425°F oven for 20 to 25 minutes or until fish flakes easily with fork (145°F).
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