Caribbean-Spiced Mahi Mahi With Habanero-Peach Butter

1. Preheat the broiler.

2. Combine the garlic, onion, red pepper, black pepper, paprika, thyme, oregano, and basil in a shallow bowl; mix well.

3. Dredge the fillets in the spice mixture, coating both sides well.

4. Place the fillets onto a foil-lined baking sheet.

5. Broil 4 inches from the heat, turning once, until the juices begin to run, about 7 minutes.

6. Garnish each fillet with 1 tablespoon of the Habanero-Peach Butter.

7. Serve immediately.

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Nutrient	Quantity
Total fats	30.1428 g
Protein	35.1045 g
Carbohydrates	27.9934 g
Energy	495.6203 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2722 g
Water	145.8672 g
Aspartic acid	1.2573 g
Calcium, Ca	447.8937 mg
Lutein + zeaxanthin	754.7576 g
Fiber, total dietary	9.8106 g
Fatty acids, total saturated 22:0	0.0016 g
Carotene, beta	979.8764 g
Niacin	5.3843 mg
Vitamin A, RAE	127.4295 g
Arginine	1.701 g
Riboflavin	0.5544 mg
Tocopherol, beta	0.0121 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0292 g
Fatty acids, total saturated 20:1	0.041 g
Glutamic acid	2.7191 g
Sodium, Na	127.9933 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1111 g
Total lipid (fat)	30.1428 g
Manganese, Mn	1.9259 mg
Fructose	0.9626 g
Proline	0.6848 g
Fatty acids, total saturated 16:0	2.7902 g
Fatty acids, total saturated 8:0	0.0072 g
Sucrose	0.5784 g
Choline, total	80.301 mg
Sugars, total	3.003 g
Serine	0.6492 g
Fatty acids, total saturated 10:0	0.0026 g
Fatty acids, total saturated 18:0	1.2905 g
Fatty acids, total saturated 20:4 undifferentiated	0.0589 g
Vitamin B-6	0.4164 mg
Selenium, Se	19.9177 g
Ash	5.2289 g
Fatty acids, total saturated 18:1 undifferentiated	10.9334 g
Pantothenic acid	0.6836 mg
Phenylalanine	0.6377 g
Copper, Cu	1.405 mg
Betaine	0.9648 mg
Thiamin	0.9547 mg
Retinol	34 g
Methionine	0.3693 g
Iron, Fe	4.9236 mg
Carbohydrate, by difference	27.9934 g
Phosphorus, P	696.3119 mg
Folate, total	91.8569 g
Tocopherol, gamma	0.6975 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Lycopene	1.38 g
Alanine	0.6417 g
Cholesterol	56.6667 mg
Valine	0.6808 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0105 g
Fatty acids, total saturated 18:2 undifferentiated	12.7522 g
Glycine	0.8097 g
Carotene, alpha	23.143 g
Glucose (dextrose)	1.2004 g
Fatty acids, total saturated 14:0	0.0847 g
Zinc, Zn	4.2787 mg
Isoleucine	0.5191 g
Tocopherol, delta	0.0132 mg
Fatty acids, total saturated 12:0	0.0101 g
Fatty acids, total polyunsaturated	13.1841 g
Fatty acids, total saturated 14:1	0.0011 g
Tocotrienol, gamma	0.0031 mg
Leucine	0.9445 g
Tocotrienol, alpha	0.2169 mg
Vitamin A, IU	1987.0712 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	91.8569 g
Tryptophan	0.251 g
Vitamin C, total ascorbic acid	11.5683 mg
Phytosterols	21.6505 mg
Galactose	0.019 g
Fatty acids, total polyunsaturated 18:1 c	0.1035 g
Fatty acids, total saturated 20:0	0.0016 g
Fatty acids, total saturated 6:0	0.0008 g
Tyrosine	0.5055 g
Vitamin B-12	1.1333 g
Vitamin K (phylloquinone)	19.9956 g
Fatty acids, total saturated	4.3819 g
Histidine	0.3445 g
Fatty acids, total monounsaturated	11.098 g
Threonine	0.4949 g
Folate, food	91.8569 g
Cryptoxanthin, beta	217.2552 g
Vitamin E (alpha-tocopherol)	1.7805 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	107.0575 mg
Lysine	0.4123 g
Potassium, K	784.8604 mg
Cystine	0.2381 g
Fluoride, F	2.9648 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	4 tablespoons	342	15.714	28.8
Paprika	1.5 1/2	9.729	1.8627	0.4447
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
black pepper	1 tablespoon	17.319	4.4126	0.2249
Garlic Clove	2	0	0	0
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
red pepper	0.5 tablespoon	1.875	0.413	0.0206
thyme	0.5 teaspoon	0.404	0.0978	0.0067
red onion	0.5	22	5.137	0.055
mahi fillet	4	100.8667	0	0.5667