Grilled Mahi Mahi with Pineapple Salsa
on Jun 09, 2019, Updated Jun 28, 2024
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Light and citrusy Grilled Mahi Mahi with Pineapple Salsa is a simple summer meal that has unbelievable flavor and looks beautiful, too!
Grilled Mahi Mahi with Pineapple Salsa is the epitome of a picture-perfect summertime meal. You’ve got sweet, you’ve got citrus, you’ve got fresh and savory fish. I mean, it really has it all, and I love how easily it all comes together.
Table of Contents:
Table of Contents
Why You’ll Love this Recipe:
- Low maintenance and fast to make
- Little to no effort to make
- Delicious and perfect for summertime
- Salsa can also be used for other dishes like tacos with Tortillas , Burrito Bowls , or with your favorite chips!
Ingredients:
For the Fish:
- Mahi mahi– the main ingredient. Light and refreshing and not too fishy
- Butter– Can also be substituted with olive oil
- Lemons
- Kosher Salt
- Salt and pepper– additional to preferred taste
For the Pineapple Salsa:
- Pineapple– preferably fresh, but canned can also be used
- Red bell pepper– Adds a refreshing crunch and beautiful color. You can use any color bell peppers if that’s what you have on hand
- Red onion– adds more color and so much flavor
- Jalapeno– Adds heat, but if you’d prefer it without, thats fine too
- Lemon or Lime juice
- Salt and pepper– to taste
See recipe card below for full information on ingredients and quantities
Frequently Asked Questions:
Mahi mahi is a low-fat white fish that’s extremely light and less fishy than some other types of fish (like salmon). It’s also sweet with tender flaky meat.
Mahi mahi is super light, so it goes great with Instant Pot Brown Rice and a lot of different veggies. Since this is a grilling recipe, and it grills fairly quickly. I like to pair it with fast-cooking vegetables, like asparagus, zucchini, yellow squash, and tomatoes.
Mahi mahi shouldn’t smell fishy or feel mushy. If it does, that may be a sign that the fish has gone bad. It should still smell fresh, and may smell somewhat like the sea or more neutral, and it should feel firm and moist.
More Seafood Recipes to Consider:
Seafood Recipes
Tuna Patties Recipe
From Scratch Recipes
Simple Shrimp Fajitas
Seafood Recipes
Baja Fish Tacos
Seafood Recipes
Butterfly Shrimp
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Grilled Mahi Mahi with Pineapple Salsa
Ingredients
For the Grilled Fish
- 4 8- ounce mahi mahi fillets
- 2 tablespoons melted butter or olive oil
- 1 teaspoon kosher salt
- 1-2 lemons, halved
- Additional salt and pepper to taste
For the Pineapple Salsa
- 1 cup fresh pineapple
- 1 small red bell pepper, seeded and roughly chopped
- 1/4 cup red onion, chopped
- 1 jalapeno, seeded
- Juice from one lemon, or lime
- Salt and pepper to taste
Instructions
- Rinse the fish, and lay it onto paper towels. Use the paper towels to pat the fish dry, and place the fillets on a wire rack (a baking or cooling rack placed inside of a baking sheet works great to catch any drips and spills).
- Sprinkle half the salt and half the pepper over the fish. Carefully drizzle half of the olive oil over the seasoned fish. Using a pastry brush or your fingers, evenly distribute the oil all over that side of the fish. Flip the fish over on the rack and repeat with remaining salt, pepper, and oil. Let the fish rest while you fire up the grill.
- Turn your grill on to high, and allow it to heat for 5 minutes, until the grill is very hot. Carry the fish out, and open the lid to the grill — it should be very hot. Use a brush to scrape the grill grate clean, and then lower the temperature to low.
- Place the fish on the grill, close the lid, and leave the fish to cook with the lid closed for 8 to 10 minutes, until the fish is flaky when you test it with the tip of a knife. You should not need to flip the fish. Using a metal spatula, remove from the grill.
- Sprinkle with additional sea salt and lemon juice before serving, and then serve with additional lemon slices (the first squeeze of lemon isn’t optional — it makes it amazing, but additional lemon for serving is based on personal taste).
- To make the salsa, add all of the ingredients to the bowl of a food processor, and pulse until things are chopped into small pieces (but not totally turned into a liquid). Add salt and pepper to taste, and additional lemon or lime juice. Make sure you do not under-salt.
- To serve, add the fish to a bed of rice if you’d like, top with salsa, and serve with additional lemon juice.
Notes
- This recipe is for mahi mahi fillets that are about 1 inch thick. If you have thinner fish, it will cook faster — just keep an eye on it. If your fish is thicker, turn once at the 5 minute mark, and grill for another 5 minutes.
- Fish grills quickly, so this is a great recipe to grill alongside quick cooking vegetables, like asparagus and zucchini.
Melissa, this looks wonderful! Love the pineapple salsa. So much flavor!