Cinnamon-Soy-Glazed Mahi Mahi with Asian Pear Salsa

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
380
protein 
36 g
sodium 
577
carbohydrates 
42 g
fat 
7 g
fiber  
2 g
cholesterol 
213
Servings 
4
Ingredients 

Grilled Asian Pear Salsa
2 med Asian pears, cored and sliced into ½-in planks
4 red onion slices, about ½-in thick
1 Tbsp fresh lime juice
2 tsp agave nectar
2 tsp rice vinegar
1 tsp minced lemon zest

1 lb Mahi, cut into 4 equal fillets
1⅓ cups Mashed Sweet Potatoes

Cinnamon Soy Glaze
½ cup water
1 Tbsp low-sodium tamari sauce
½ cinnamon stick
2 tsp agave nectar or honey
1 tsp rice vinegar

 

Instructions 
  1. Preheat grill pan.
  2. Grill pears and onions 2 to 3 minutes, or until grill marks appear. Cool and dice.
  3. In a small bowl, toss grilled pears, onions and remaining ingredients for Grilled Asian Pear Salsa. Set aside.
  4. In a small sauce pan, combine all ingredients for Cinnamon Soy Glaze. Bring to a simmer and cook until mixture is reduced by ¾ and slightly thickened.
  5. Preheat grill or broiler.
  6. Brush each mahi fillet with a ½ teaspoon Cinnamon Soy Glaze and spray each fillet with canola oil spray. Broil or grill fish until cooked through.
  7. Drizzle ½ teaspoon Cinnamon Soy Glaze over each mahi fillet and serve with ⅓ cup Mashed Sweet Potatoes and ⅓ cup Grilled Asian Pear Salsa.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.