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grilled mahi-mahi topped with vibrant pineapple salsa

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: seafood, tropical
Calories: 250
Ingredients Method Notes

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

Method
 

Marinate the Mahi-Mahi:
  1. Combine olive oil, lime juice, minced garlic, salt, and seafood seasoning in a bowl.
  2. Place mahi-mahi fillets in a zip-lock bag, pour the marinade over, seal, and refrigerate for 30 minutes.
Prepare the Pineapple Salsa:
  1. Dice the pineapple, red onion, and red bell pepper.
  2. Finely chop the jalapeño and cilantro.
  3. In a bowl, mix all the ingredients with lime juice, salt, and pepper. Let it sit for a few minutes.
Grill the Mahi-Mahi:
  1. Preheat the grill to medium-high heat (around 400°F). Clean and oil the grates.
  2. 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:
  1. Let the fish rest for a couple of minutes after grilling.
  2. 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.