Grilled Mahi Mahi with Pineapple Salsa
The perfect recipe to use for your fresh Mahi Mahi!
Servings: 4 servings
Ingredients
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
LEMON BUTTER:
- ½ cup (1 stick) butter
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon minced garlic
FISH:
- Four 8-ounce portions Mahi Mahi, skinned and boned
- salt and pepper
Instructions
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.
Nutrition
Serving: 1serving | Calories: 630kcal | Carbohydrates: 23g | Protein: 43g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 229mg | Sodium: 419mg | Potassium: 1250mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2620IU | Vitamin C: 114.9mg | Calcium: 77mg | Iron: 3.6mg