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Pineapple Mango Mahi Mahi and Vegetables Over Rice

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 4-6 servings


  • 2 10-ounce packages of Morey’s Pineapple Mango Mahi Mahi, thawed (4 filets total)
  • 1 9.5-ounce jar mango fruit spread (or mango jam or mango preserves)
  • 2 teaspoons rice vinegar
  • 1 tablespoon sherry
  • 1 tablespoon soy sauce
  • 1 6-ounce can pineapple juice, divided
  • 1 cup dry white basmati rice
  • 3 tablespoons peanut oil, divided
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • ½ large sweet onion cut into thick vertical strips, about 2 cups
  • 1 large red bell pepper, stemmed, seeded and cut into thick vertical strips, about 1 ½ cups
  • 2 medium carrots, peeled and cut into slices on the bias, about 1 cup
  • 1 medium to large zucchini, ends removed and cut into large bite sized pieces, about 2 cups
  • ½ fresh pineapple, cored and cleaned, cut into bite sized pieces, about 2 cups
  • 1 whole mango, stone removed, skinned and cut into bite sized pieces, about 1 cup
  • ¼ cup fresh cilantro chopped plus more for garnish
  • ¼ cup shelled peanuts (raw or roasted) plus more for garnish


  1. Cut open each package of fish, slide out filet and squeeze marinade into a medium sauce pan. Then cut each filet into large pieces, about 6-8 per filet. Set fish aside.
  2. Add mango spread, rice vinegar, sherry, soy sauce and ¼ cup of the pineapple juice to the pan with the Mahi Mahi marinade. Bring to a boil, then reduce to a very low heat.
  3. Make rice by heating two cups of water to one cup of rice. Once rice is ten minutes from finishing, start next step.
  4. Heat a wok or large skillet over medium high and place two tablespoons of the peanut oil. Once hot, add fish into oil but do not crowd pieces. Cook in two batches if needed. Cook about 1 ½ minutes per side and remove to a plate or platter and set aside.
  5. Increase temperature to high. Add last tablespoon of oil and add garlic, ginger and onions and sauté for two minutes.
  6. Add bell pepper and carrots and sauté for three minutes.
  7. Add zucchini and remaining half cup of pineapple juice. Toss and stir for about five minutes or until vegetables are tender and juice has almost evaporated.
  8. Add pineapple, mango, cilantro and peanuts, Stir in half of warm sauce, saving the other half to serve over dish.
  9. To serve, place cooked rice on a platter, pour fruit and vegetable mixture over rice, place cooked fish over fruit and vegetables and pour remaining sauce over fish. (feel free to hold remaining sauce to serve on the side instead of pouring over top of finished dish)
  10. Garnish with additional cilantro and peanuts.