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Grilled Mahi Mahi with Pineapple Salsa served on a white plate with lime wedges and fresh cilantro.
Reda

Grilled Mahi Mahi with Pineapple Salsa

Sweet, smoky mahi mahi topped with bright, juicy pineapple salsa - a 30-minute dinner that tastes like vacation.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Pineapple Salsa
  • 2 cups pineapple fresh, finely diced (about 1/2 medium pineapple)
  • 1/2 cup red bell pepper finely diced
  • 1/4 cup red onion finely diced
  • 1 jalapeño seeded and minced, optional
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp lime juice freshly squeezed
  • 1/4 tsp kosher salt
For the Mahi Mahi
  • 1.5 lbs mahi mahi fillets 4 fillets, about 6 oz each, skin removed if present
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt divided
  • 1/2 tsp black pepper freshly ground
  • 1 lime cut into wedges, for serving

Equipment

  • Gas or charcoal grill (or grill pan)
  • Medium mixing bowl
  • Tongs
  • Instant-read thermometer (optional)

Method
 

Make the Salsa
  1. In a medium bowl, combine pineapple, bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and 1/4 teaspoon salt. Toss well and set aside at room temperature for at least 15 minutes to let flavors meld. Taste and adjust salt or lime as needed.
Prep and Season the Fish
  1. Pat mahi mahi fillets completely dry with paper towels - this is crucial for good browning. Brush both sides with olive oil. In a small bowl, mix garlic powder, smoked paprika, 1/2 teaspoon salt, and black pepper. Sprinkle evenly over both sides of the fish, pressing gently to adhere.
Grill the Mahi Mahi
  1. Preheat grill to medium-high (400-450°F) or heat a grill pan over medium-high heat. Oil the grates well using tongs and a paper towel dipped in oil - fish sticks without this step.
  2. Place fish on the grill and cook undisturbed for 4 minutes. Flip carefully with a thin spatula and grill 3-4 minutes more, until the fish is opaque throughout and flakes easily with a fork. Internal temperature should reach 137°F. Transfer to a plate and let rest 2 minutes.
Serve
  1. Divide fish among plates. Spoon pineapple salsa generously over each fillet, letting some fall alongside. Serve with lime wedges for squeezing over the top.

Notes

Mahi mahi dries out fast - pull it off the heat the moment it turns opaque. The salsa is best within 2 hours of making; after that, the pineapple releases too much juice. No grill? Use a well-seasoned cast iron skillet over medium-high heat, starting with the presentation side down.