If you were wondering how I come up with recipes, here’s a little window into how it happens…
Today I was on the eliptical at the gym reading the March issue of Coastal Living.
Looking at those gorgeous glossy images I started thinking about how I’m craving a trip back to Maui. And that got me thinking about pineapples. And then I started thinking about Mojitos. And there Pineapple Mojito Tilapia was conceived. On the eliptical. Thank you Coastal Living Magazine.
The great thing about this recipe is that it’s almost mandatory you make yourself a pineapple mojito while you are cooking your fish. I can’t remember where these mermaid thingies came from, but I love them. Mom, where did you get them? Please leave a comment, Dear Mummy, because everyone is counting on you for their future happy hour success.
Pineapple Mojito Fish
*My original plan was to use halibut, my favorite, but the halibut was $28 per pound and the tilapia was $6 per pound. Tilapia is a great healthy choice, as it’s sustainably farmed without the use of hormones, but any nice white fish will do here. Sorry about this, but I enjoyed my mojito and didn’t write down measurements; these are estimations. If something seems off, adjust. Have fun with it, it’s not an exact science.
juice of 2 limes
1/4 cup pineapple juice
1/2 cup finely diced pineapple, crushed from a can is okay too
1/2 cup fresh mint leaves, finely chopped
1/4 cup rum
4 tilapia filets
Pinch of Hawaiian black finishing salt (it really does make a difference!)
Fresh mint sprigs
Preheat oven to 425 degrees (190 degrees C).
Combine first 5 ingredients in a large bowl. Add tilapia and marinate 15 minutes. Transfer fish to a baking dish and bake until cooked through and flakes easily with a fork, about 10-15 minutes.
Garnish with a pinch of black salt, a few fresh mint leaves, and more fresh chopped pineapple.