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Dole Packaged Foods, LLC, is a world leader in growing, sourcing, distributing, and marketing fruit and healthy snacks. Dole sells a full line of packaged shelf stable fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation, and waste reduction.

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Blackened Catch of the Day with Cajun Rice Jalapeno Pineapple Pecan Chutney and Citrus Butter Sauce

Prep Time 30 minutes
Total Time 1 hours
Difficulty 3.0 Advanced
Calories Per Servings 770 Calories
Servings 4
Nutrition facts Nutrition facts


Liven up your catch of the day dish with DOLE® Chef-Ready Cuts, Diced Peaches.

Ingredients 22


4 (6 oz.) mahi mahi filets
2 to 3 oz. blackening seasoning
4 to 6 ounces canola oil
1 cup long grain rice
12 to 16 oz. chicken stock
2 oz. unsalted butter
1 oz. white onion
1 oz. red bell pepper, finely diced
1 oz. green bell pepper, finely diced
1 teaspoon minced garlic
2 oz. diced tasso ham
1 tablespoon green onions, thinly sliced diagonally
1 tablespoon chopped fresh parsley
  Creole seasoning
1 pound DOLE® Chef-Ready Cuts, Diced Peaches
1 large jalapeno, finely diced
2 oz. toasted pecan pieces
1 oz. sugar
1 oz. peach schnapps
2 oz. orange juice
  salt and ground black pepper, to taste
  Citrus Butter Sauce (recipe below)



4 to 6 oz. Mahi Mahi filets
2 to 3 oz. blackening seasoning
4 to 6 oz. canola oil


Heat canola oil in a heavy gauge cast iron skillet.  Dredge both sides of the fish in blackening spice.  Blacken fish for 2 to 3 minutes on each side.  Drain excess oil from cast iron pan and place in 400 degree oven, cook for approximately 5 minutes longer, turning the fish so it cooks evenly on both sides.  The fish is ready when it begins to flake. Reserve


1 cup long grain rice
12 to 16 oz. chicken stock
2 oz. unsalted butter
1 oz. white onion, chopped
1 oz. red bell peppers, small dice
1 oz. .green bell peppers, small dice
1 teaspoon chopped garlic
2 oz. tasso ham, diced
1 tablespoon green onion, cut on bias
1 tablespoon parsley, chopped
Creole seasoning
Salt & pepper to taste


Bring rice and chicken stock to a boil in a heavy gauge sauce pot.   Reduce to a medium simmer until cooked, reserve.  In another heavy sauce pot, melt 2 oz. butter and sauté onions, peppers, garlic and tasso until vegetables are translucent.  Add reserved rice, green onions and parsley.  Season rice with Creole seasoning, salt & pepper to taste.


1 pound DOLE Chef-Ready Cuts, Diced Peaches
1 large jalapeno, small dice
2 oz. toasted pecan pieces
1 oz. sugar
1 oz. peach schnapps
2 oz. orange juice
1/2 bunch green onions, cut on the bias
Salt & Cracked black pepper to taste


Combine peaches, jalapeno, pecans, sugar, peach schnapps, and orange juice in a heavy sauce pan.  Cook over low heat until peaches are soft and ingredients are fully incorporated, about 20- 25 minutes. Season chutney with salt and black pepper to taste.  Add green onion and cool down in refrigerator. Bring to room temperature when ready to serve.


1 shallot, chopped
1/2 Lemon
1/4 Orange
1/2 cup white wine
2 oz. rice wine vinegar
6 peppercorns
1 bay leaf
1/2 cup heavy cream
3/4 pound unsalted butter, room temperature cut into cubes
Salt, to taste


Citrus Butter Sauce:

Combine shallot, lemon, orange, white wine, rice wine vinegar, peppercorns and bay leaf in a heavy gauge sauce pot.  Reduce by 3/4.  Add heavy cream and simmer until cream is reduced by half. Whisk in butter one cube at a time until completely emulsified.  Strain through a china cap, season with salt to taste and reserve in a double boiler until needed. Can hold up to 2 hours. 

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