Grilled Mahi-Mahi with Pineapple Salsa

Ingredients

• For the mahi-mahi:
• 4 mahi-mahi fillets, about 6 oz each
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp ground cumin
• ¾ tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper, optional
• For the pineapple salsa:
• 2 cups fresh pineapple, finely diced
• ½ red bell pepper, diced
• ¼ cup red onion, finely diced
• 1 small jalapeño, finely diced, optional
• ⅓ cup fresh cilantro, chopped
• Juice of 1 large lime
• 1 tsp honey
• ¼ tsp salt
• Pinch of black pepper
• For serving:
• Cooked cilantro-lime rice or coconut rice
• Lime wedges
• Fresh cilantro

Method

1. 1

   Make the pineapple salsa. Combine pineapple, red bell pepper, red onion, jalapeño, and cilantro in a bowl. Add lime juice, honey, salt, and pepper. Gently toss everything together. Refrigerate for about 15–20 minutes while preparing the fish. This gives the flavors time to come together.

2. 2

   Season the mahi-mahi. Pat the fish completely dry. Combine paprika, garlic powder, onion powder, cumin, salt, black pepper, and optional cayenne. Brush the fillets with olive oil and lime juice, then season both sides generously.

3. 3

   Heat the grill. Preheat your grill or grill pan to medium-high heat. Clean and lightly oil the grates to help prevent sticking.

4. 4

   Grill the fish. Place mahi-mahi on the hot grill and leave it undisturbed for approximately 4 minutes. Carefully flip and grill for another 3–5 minutes, depending on the thickness of the fillets. The fish should become opaque and flake easily when done. Avoid repeatedly flipping it; mahi-mahi develops a much better crust when left alone.

5. 5

   Rest briefly. Transfer the fish to a plate and let it rest for 2–3 minutes.

6. 6

   Assemble. Place each grilled mahi-mahi fillet on a plate and spoon a generous amount of fresh pineapple salsa over the top. Serve alongside cilantro-lime rice or coconut rice with lime wedges.

7. 7

   Flavor Table Tip: For an even better pineapple salsa, put thick pineapple slices directly on the grill for 1–2 minutes per side before dicing them. The slight caramelization adds a smoky sweetness that pairs beautifully with the mahi-mahi.