Hawaiian Fish with Pineapple

Hawaiian Fish with Pineapple

JessieD 7

"This is something I made my first year of college and it turned out great."


35 m servings 351 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 63.7g
  • 21%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.
  2. Arrange the mahi mahi fillets in the prepared baking pan. Pour lemon juice over the fillets, and sprinkle with thyme and basil. Top each fillet with pineapple. Pour milk into the pan, not directly on the fish.
  3. Bake 25 minutes in the preheated oven, or until fish flakes easily with a fork.
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  1. 36 Ratings


I realldy enjoyed, but I did alter quite a bit. Didn't use measurements, but thought I would at least list what I put in... black pepper, garlic, minced onion, basil, parm cheese, 1 cp lemon jui...

This was a good recipe, with a few modifications. I used 2 tsp of each herb and the drained pineapple juice to marinate the fish. This intensified the flavors.

I changed this up to no milk and a 1/4 cup of lemon juice. I also dumped my pineapple juice on to cook with it. It was okay, i probably would add garlic next time.

I have been trying to incorporate more fish into my diet so tried this recipe. I used less lemon juice and milk and still turned out pretty moist. I liked the thyme and basil combination.

This recipe was good, but lacked flavor. I might try this without the pineapple and try a lemon pepper version of this.

my girlfriend and i liked this recipe. we took some of the suggestions and marinated the fish in the pineapple and lemon juice for about twenty minutes. dont think that i will use the milk the n...

The dish was the tastiest Mahi Mahi I have tasted (1st time cooking it though). I did find that there was too much lemon juice as it drowned the fish and added to cooking time by almost double a...

This did not turn out well at all for me. I would recommend using only a 1/2 cup of lemon juice opposed to the full 2 cups. Once you get past the strong lemon flavor, it wasn't too bad.

This recipe didn't make alot of sense to me. It would be better to marinate the fish prior and not mix up a curdled milk in the pan that didn't do much except make it a pain to clean. Also it ...