1Serrano peppersliced or finely minced, seeds and all (leave out the seeds for less heat)
juice of 1 lime
some fresh mint leavesfinely sliced (about 2 Tbsp, give or take)
salt and fresh cracked black pepper to taste
Set oven to 400F
Marinate the fish with the rum, lime juice, zest, mint and salt and pepper. You can do this is a zip lock baggie or in a covered dish. Leave the fish in the refrigerator for 30 minutes, turning the fish once or twice in the marinade during that time.
Take the fish out of the marinade and reserve the marinade for later.
Drizzle a baking dish with a little olive oil and place the fish on top. Bake for about 20-25 minutes until the fish is done. Pour the reserved marinade over the fish about halfway through the baking.
Serve the fish with Pineapple Salsa, and garnish with some sliced scallions, and more fresh mint and lime zest. Pour any juices left in the pan over the fish as well.
To make the salsa - mix everything together in a small bowl. Taste and adjust the seasonings.
https://theviewfromgreatisland.com/mojito-mahi-mahi-with-pineapple-salsa/ January 31, 2013