Grilled Mahi Mahi with Pineapple Salsa

Mahi-Mahi fish adapts well to grilling making this an enjoyable recipe to try this weekend. The fruity character of the pineapple salsa covers the grilled fish, offering a mouth-watering sweet and savoury flavour. Serve with black beans and spicy corn for a tasty guilt-free meal.

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4 (6 oz.) mahi-mahi portions or fillets
2-3 TBS creole fish seasoning
3 cups fresh pineapple, peeled, cored, and diced
1/2 cup red bell pepper diced
1/2 cup sweet onion diced
3 TBS fresh cilantro, finely chopped
Four cloves garlic, minced
2 TBS jalapeno, seeded and minced
1/4 cup extra-virgin olive oil, plus 2 TBS
One tsp salt, or more to taste

Make the pineapple salsa combine pineapple, red pepper, onion, cilantro, garlic, jalapeno, and 1/4 cup olive oil in a mixing bowl. Add salt to taste. Chill for at least 2 hours.
Prepare the mahi-mahi: Preheat the grill to high. Brush both sides of the fish with 2 TBS oil and season with Creole fish seasoning. Grill until golden brown and slightly charred on both sides and just cooked through, about 3 minutes per side.
Remove fillets from heat. To serve, place one fillet on each plate, and top with several spoonfuls of chilled pineapple salsa. Serve with a side of spicy corn, black beans with fresh cilantro, and a chilled glass of Chenin Blanc.

See the full recipe here

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