Aloha, ohana! Growing up on Oahu, the ocean was my backyard, and fresh fish was a way of life. I’d watch my dad fire up the grill, the smell of smoky mahi-mahi mixing with the salty breeze—it was pure island magic. That’s the feeling I’m channeling with Curtis J.’s Grilled Mahi-Mahi with Pineapple Salsa, a dish that’s all about Hawaii’s bounty meets a little global flair from my travels.
Mahi-mahi’s flaky, mild flavor is perfect for the grill, and I’ve paired it with a pineapple salsa that’s sweet, tangy, and just a touch spicy—think of it as a nod to the tropical markets I’ve wandered through in places like Mexico and Thailand. It’s simple enough for a weeknight but feels like a luau every time you take a bite. Let’s fire up the grill and bring some Aloha to your plate!
Why This Mahi-Mahi Rocks
- Fast & Fresh: 25 minutes from prep to plate—perfect for a quick island escape.
- Hawaiian Heart: Grilled fish straight from my Oahu roots, elevated with a fusion twist.
- Tropical Burst: That pineapple salsa adds sunshine in every bite.
Grilled Mahi-Mahi with Pineapple Salsa – Island Vibes on a Plate
This dish is a love song to Oahu’s shores—tender mahi-mahi fillets kissed by the grill, with a smoky char that screams island life. The pineapple salsa brings it home with juicy sweetness, a lime-zest kick, and a hint of jalapeño heat—a fusion of Hawaii’s tropical soul and flavors I’ve picked up globetrotting. It’s light, it’s vibrant, and it’s ready to transport you to a beachside barbecue with every forkful.
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
- 4 mahi-mahi fillets (6 oz each), skin-off
- 2 tbsp olive oil
- 1 tsp smoked paprika (for that grill vibe)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1/2 lime (about 1 tbsp)
- 1 cup fresh pineapple, diced (canned works in a pinch)
- 1/4 cup red onion, finely chopped
- 1 small jalapeño, seeded and minced (adjust for heat)2 tbsp fresh cilantro, chopped
- Juice of 1 lime (about 2 tbsp)
- 1 tsp honey (optional, for extra sweetness)
- Pinch of salt
- Lime wedges (for a final squeeze)
- Optional: Sticky rice or grilled veggies
Instructions
-
Prep the Fish: Pat the mahi-mahi fillets dry with paper towels. In a small bowl, mix olive oil, smoked paprika, garlic powder, salt, pepper, and lime juice. Brush this all over the fillets and let them sit for 10 minutes while you heat the grill.
-
Make the Salsa: In a medium bowl, toss together the pineapple, red onion, jalapeño, cilantro, lime juice, honey (if using), and a pinch of salt. Give it a taste—add more lime or heat if you’re feeling it. Set aside to let the flavors meld.
-
Heat the Grill: Preheat your grill (or grill pan) to medium-high heat (about 400°F). Lightly oil the grates to keep the fish from sticking.
-
Grill the Mahi-Mahi: Place the fillets on the grill and cook for 4-5 minutes per side, until they’re opaque and flake easily with a fork. You’ll see those gorgeous grill marks—that’s the Aloha talking!
-
Plate It Up: Transfer the grilled mahi-mahi to plates, spoon a generous heap of pineapple salsa over each fillet, and serve with lime wedges on the side. Pair with rice or veggies if you’re going full island style.
Notes
-
Fish Tip: No mahi-mahi? Swap in cod or tilapia—just adjust cooking time for thinner fillets.
-
Grill Hack: No outdoor grill? A cast-iron grill pan works wonders indoors.
-
Storage: Best fresh, but leftovers keep in the fridge for 1-2 days—reheat gently or enjoy cold in a salad.
- Prep Time: 15
- Cook Time: 10
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 280
- Fat: 10
- Carbohydrates: 12
- Protein: 32
0 Comments