.svg)
Sign Up for new Healthy Recipes
Introduction
This Zesty Grilled Mahi-Mahi with Mango-Pineapple Salsa is a culinary journey to the tropics, bringing the flavors of the Caribbean to your dinner table. The dish has its roots in the coastal regions of Hawaii and the Caribbean, where fresh fish and tropical fruits are abundant. Traditionally, island cultures have long combined the bounty of the sea with the sweetness of local fruits to create refreshing and nutritious meals. This recipe pays homage to that tradition while adding a modern twist. Perfect for summer barbecues or as a light weeknight dinner, it's a reminder of the simple yet delicious combinations that nature provides. The contrast between the smoky grilled fish and the bright, juicy salsa is not just a treat for the taste buds, but also a celebration of healthy, wholesome ingredients.
Ingredients
• 4 mahi-mahi fillets (6 oz each), skin-on, patted dry
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 ripe mango, peeled and diced into 1/4-inch cubes
• 1 cup fresh pineapple, diced into 1/4-inch cubes
• 1/4 cup red onion, finely diced
• 1 jalapeño pepper, seeded and minced
• 1/4 cup fresh cilantro leaves, chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1/4 teaspoon red pepper flakes
• Lime wedges, for serving
Step 1:
Preheat the grill or grill pan to medium-high heat (about 400°F).
Step 2:
In a mixing bowl, combine diced mango, pineapple, red onion, jalapeño, cilantro, lime juice, honey, and red pepper flakes. Stir gently and set aside to let flavors meld.
Step 3:
Brush mahi-mahi fillets with olive oil and season both sides with salt and pepper.
Step 4:
Place the fillets skin-side down on the preheated grill. Cook for 4-5 minutes until the skin is crispy and the flesh is opaque about halfway up the sides.
Step 5:
Carefully flip the fillets using a fish spatula and cook for an additional 2-3 minutes, or until the fish is cooked through and flakes easily with a fork.
Step 6:
Remove the fish from the grill and let it rest for 2 minutes.
Step 7:
Plate the mahi-mahi fillets and top each with a generous spoonful of the tropical fruit relish. Serve immediately with lime wedges on the side.
Q: Can I use frozen mahi-mahi for this recipe?
A: Yes, you can use frozen mahi-mahi. Just make sure to thaw it completely in the refrigerator and pat it dry before grilling.
Q: Is it necessary to remove the skin from the mahi-mahi?
A: No, leaving the skin on helps keep the fish moist during grilling and provides a crispy texture. You can easily remove it after cooking if preferred.
Q: Can I make this recipe without a grill?
A: Absolutely! You can use a grill pan on the stovetop or even pan-sear the fish in a regular skillet over medium-high heat.
• For best results, choose ripe but firm mango and pineapple for the relish.
• If mahi-mahi is unavailable, substitute with another firm white fish like halibut or sea bass.
• Adjust the amount of jalapeño and red pepper flakes to your preferred spice level.
• For a smoky flavor, grill the pineapple before dicing for the relish.
• This recipe is gluten-free and dairy-free.
• To make it paleo-friendly, omit the honey or substitute with a small amount of coconut sugar.
Serve each mahi-mahi fillet on individual plates, topped with the tropical fruit relish. Garnish with additional cilantro if desired and provide lime wedges for squeezing over the dish.
Store leftover fish and relish separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a 350°F oven for about 10 minutes, and serve with the chilled relish.
Prepare the fruit relish while the grill is preheating to maximize efficiency. The relish can be made up to 2 hours in advance and refrigerated.
- Ensure the grill is properly preheated to achieve a nice sear on the fish
- Do not overcook the mahi-mahi; it should be just opaque in the center
- Pat the fish dry before seasoning to promote better browning
For a smoky twist, grill pineapple chunks before dicing for the relish. To make it spicier, add more jalapeño or a dash of hot sauce to the relish.
Pair with a crisp Sauvignon Blanc or a light tropical cocktail like a Piña Colada. Serve alongside coconut rice or a simple green salad.
Best in summer when tropical fruits are at their peak, but can be enjoyed year-round
This recipe contains fish. It may contain traces of tree nuts (mango). The recipe is free from gluten, dairy, eggs, soy, peanuts, and shellfish.
