Mahi-Mahi Tiki-Tiki

• 20 ounces pineapple, canned, sliced, in juice
• 14 cup mint, fresh chopped (plus more for garnish)
• 2 tablespoons oil
• 2 teaspoons oil
• 2 tablespoons honey
• 2 teaspoons gingerroot, minced
• 12 teaspoon salt (to taste)
• black pepper, freshly ground, to taste
• 4 mahi mahi fillets (6 ounces each)

1. Heat oven to 425 degrees.
2. Combine 2 Tbsps.
3. of the pineapple juice from the can, 1/4 cup of the chopped mint, 2 Tbsps.
4. of the oil, honey, ginger root, salt and pepper to taste in a small bowl; set aside.
5. Arrange enough pineapple slices to fill the bottom of a lightly oiled baking pan that's just big enough to hold the fish.
6. Brush the fillets with the remaining 2 tsps.
7. of the oil; season with additional salt and pepper if desired.
8. Place fillets on top of the pineapple.
9. Pour the pineapple-mint sauce over the fish; bake just until seafood flakes easily, 10-13 minutes.
10. Place pineapple rings, fish and any remaining sauce over the rice; sprinkle fresh mint on top.
11. Serve with rice.

pineapple, mint, oil, oil, honey, gingerroot, salt, black pepper, mahi

Taken from www.food.com/recipe/mahi-mahi-tiki-tiki-358195 (may not work)