honey dijon mahi-mahi in pineapple sauce

The name of this dish is the most complicated part. It tastes so good, and it's so easy to do, that I put it on the top of the list of "meals that will get you sweet lovin". It's pretty filling though depending on the side dishes that you choose to go with it, so you might not get sweet lovin' until after a movie and some digesting time.

Drew quote regarding this meal, "What did I do to deserve you?"

Ingredients:

1 can of pineapple slices (230g)

1 Mahi-Mahi filet or steak (500g)

1 cup of honey dijon sauce

3 tbsps. of hot dijon mustard

You can buy honey mustard and dijon mustard, honey dijon marinade, or you can combine actual honey with dijon mustard and other mustard. It doesn't matter. So long as there is some form of honey dijon action going on, you're on the right track.

Take your honey dijon concoction and slather your rinsed Mahi-Mahi (Dorado in Spanish) in it and leave it in a tupperware container in the fridge to marinate for 3 hours or so. The longer the better, but don't let your fish get all gross thinking that if 3 hours is good, then 3 days will be amazing. This is false, it will suck and your fish will be icky.

Preheat the oven to 419°F/215°C. Put your marinated fish in an oven safe dish along with all the sauce. Add the can of pineapple slices on top as well as the pineapple juice to the mix. Put them in the oven for 20 - 30 minutes until the fish flakes.

You can use whatever you want as side dishes. I used Stove Top stuffing and some frozen veggie springrolls, because that's what I had in the house. You might want to go with something more complicated.