This Grilled Mahi Mahi is topped with the most amazing grilled pineapple salsa. And that’s not all! It’s also drizzled with lemon- garlic butter.
I always want to make Mahi Mahi when I’m in Hawaii. We usually rent a condo of some sort, and for some strange reason I really enjoy cooking at home when I’m on vacation. Most people don’t want to have anything to do with the kitchen while on vacation, so I guess that make me a little weird.
The good news is that you do not have to be in Hawaii to make Mahi Mahi! Just keep an eye out for fresh Mahi Mahi (or you can of course use frozen, if that’s all you have access to), and you’ll be on your way to making this delicious recipe. There is nothing like grilled Mahi Mahi!
What is Mahi Mahi?
Mahi Mahi means “strong strong,” and it’s often referred to as the common dolphinfish. Don’t worry- it is not closely related to dolphins! Mahi Mahi has a firm, white flesh with a mild flavor. It can be eaten in a variety of ways- grilled, seared, or ceviche-style, and it’s even used in fish tacos.
In this recipe, the Mahi Mahi is simply grilled with a little bit of salt and pepper. It’s topped with a fresh pineapple salsa that has been marinated in rice wine vinegar. The pineapple is grilled for the salsa, so that adds another layer of interesting flavor to the recipe.
At this point, you can call it a day and eat the Grilled Mahi Mahi topped with the salsa, or you can add a drizzle of lemon garlic butter to the top to make it more restaurant- quality. Either way, this is a delicious way to enjoy Mahi Mahi.
If you are looking for more fish recipes, you might also like to try my Swiss Parmesan Halibut or this Roasted Tilapia with Bruschetta. Herb Topped Fish Baked in Parchment and Crispy Cod Burgers are also good fish choices!
Grilled Mahi Mahi with Pineapple Salsa
- ½ fresh pineapple, peeled, cored and sliced for grilling
- 1 cup rice wine vinegar
- ¼ cup extra- virgin olive oil
- 1 medium red bell pepper, seeded and diced 1/4-inch
- ½ medium red onion, diced 1/4-inch
- ½ bunch cilantro, chopped
- 1 medium serrano pepper, seeded and chopped
- salt and pepper, to taste
- 1 teaspoon ground cumin
- ½ cup (1 stick) butter
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon minced garlic
- Four 8-ounce portions Mahi Mahi, skinned and boned
- salt and pepper
PREPARE THE SALSA:
- Heat grill to medium-high. Grill pineapple until you begin to see char marks; not falling apart or mushy. Let cool, dice and mix with the vinegar, olive oil and remainder of the vegetables and seasonings. Cover and refrigerate the pineapple salsa to let marinate for 3 to 5 hours.
PREPARE THE LEMON BUTTER:
- Melt the butter and mix with the lemon juice and garlic. Set aside while you grill the fish.
GRILL THE FISH:
- Salt and pepper the fish. Grill over medium heat until done. Top with salsa and drizzle with lemon butter.