Grilled Mahi-Mahi with Pineapple Salsa
This tropical grilled mahi-mahi dish features a smoky, flavorful fillet topped with a sweet and tangy pineapple salsa. It's an easy-to-make, healthy option perfect for summer meals, full of vibrant colors and refreshing flavors.
Ingredients
- Mahi-Mahi Fillets: 4 fresh fillets
- Olive Oil: 2 tablespoons
- Lime Juice: 2 tablespoons
- Garlic: 2 cloves minced
- Salt: 1 teaspoon
- Seafood Seasoning: 1 teaspoon
- Pineapple: 1 ripe diced
- Red Onion: 1/2 diced
- Red Bell Pepper: 1/2 diced
- Jalapeño: 1 finely chopped
- Cilantro: 1/4 cup chopped
- Lime Juice for salsa: 1 tablespoon
- Salt and Pepper: to taste
Instructions
Marinate the Mahi-Mahi:
- Combine olive oil, lime juice, minced garlic, salt, and seafood seasoning in a bowl.
- Place mahi-mahi fillets in a zip-lock bag, pour the marinade over, seal, and refrigerate for 30 minutes.
Prepare the Pineapple Salsa:
- Dice the pineapple, red onion, and red bell pepper.
- Finely chop the jalapeño and cilantro.
- In a bowl, mix all the ingredients with lime juice, salt, and pepper. Let it sit for a few minutes.
Grill the Mahi-Mahi:
- Preheat the grill to medium-high heat (around 400°F). Clean and oil the grates.
- Remove the fish from the marinade and place it on the grill. Cook for 4-5 minutes on each side until it reaches an internal temperature of 145°F and flakes easily with a fork.
Serve:
- Let the fish rest for a couple of minutes after grilling.
- Top each fillet with a generous spoonful of pineapple salsa. Serve immediately.
Notes
- Ensure not to marinate the mahi-mahi for more than 2 hours to avoid a mushy texture.
- If you prefer a spicier salsa, leave some jalapeño seeds in.
- Use fresh, ripe pineapple for the best salsa flavor.