In a city of beautiful people, no one wants to slip into a swimsuit after a heavy lunch of greasy fries and a burger (as good as it sounds). This is the perfect warm-weather midday mealit’ – s delicious and easy to make, and the salsa is so addictive you’ll find yourself adding it to everything in sight. Don’t overcook the mahi-mahi, or else it will dry out, and feel free to substitute swordfish or tuna if you prefer. Here is how to make the prefect Grilled Mahi-Mahi With Mango-Pineapple Salsa.
Yield: 4 servings
Ingredients
4 mahi-mahi filets
1 1/2 tablespoons fresh ginger, minced
2 tablespoons garlic, minced
1 mango, diced small
1/2 pineapple, diced small
1 red pepper, diced small
1/2 jalapeno, diced small
¾ cup extra virgin olive oil
2 tablespoons cilantro, minced
1/2 red onion
2 tablespoons parsley, minced
Kosher salt and black pepper, to taste
Directions
In a large bowl, add ginger, garlic, and 1/2 cup oil and mix well. Coat mahi-mahi filets with oil mixture on both sides, cover with saran wrap and refrigerate for 1 hour and up to 4.
Add mango, pineapple, red pepper, jalapeno, red onion, cilantro, and parsley in a medium bowl. Mix well. Add 3–4 tablespoons of oil and season with salt. Mix again, wrap, and refrigerate until serving.
Heat grill to 375˚F. Wipe as much marinade off the fish as possible and season with salt and pepper. Grill fish until it is opaque in the center, about 5–7 minutes per side. Serve with salsa and coconut rice, if desired.
If you liked our Grilled Mahi-Mahi With Mango-Pineapple Salsa recipe, check out:
Sea Bass Grilled on Lemon Leaves with Garlic and Breadcrumbs Served with Zucchini and Tomato
