Canyon Ranch Blog

Cinnamon-Soy-Glazed Mahi Mahi with Asian Pear Salsa

Nutrition Information (per serving)

36 g
42 g
7 g
2 g

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 cane sugar
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 cane sugar or honey
1 tsp rice vinegar

  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.
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