Grilled Mahi-Mahi with Coconut-Lime Glaze and Pineapple Salsa
Lightly grilled mahi-mahi topped with a tangy coconut-lime glaze paired with a fresh pineapple salsa, evoking vibrant Polynesian flavors. This caribbean-inspired seafood ready in about 27 minutes blends (6 oz each) mahi-mahi fillets, coconut milk, fresh lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) mahi-mahi fillets
- 1/2 cup coconut milk
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 1 cup fresh pineapple, diced
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tbsp cilantro, chopped
- 1 tsp jalapeño, seeded and minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat grill to medium-high heat (about 400°F). In a small bowl, whisk together 1/2 cup coconut milk, 2 tbsp fresh lime juice, and 1 tbsp honey until smooth to make the glaze.
- Step 2: Brush both sides of 4 mahi-mahi fillets with 1 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
- Step 3: Grill the fillets for 4-5 minutes per side, basting occasionally with the coconut-lime glaze, until the fish is opaque and flakes easily.
- Step 4: Meanwhile, combine in a bowl 1 cup diced fresh pineapple, 1/2 cup finely chopped red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 1 tsp minced jalapeño. Toss gently to create the salsa.
- Step 5: Serve each grilled mahi-mahi fillet topped with a generous spoonful of pineapple salsa and an extra drizzle of the coconut-lime glaze.
Frequently asked questions
How long does Grilled Mahi-Mahi with Coconut-Lime Glaze and Pineapple Salsa take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Mahi-Mahi with Coconut-Lime Glaze and Pineapple Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Mahi-Mahi with Coconut-Lime Glaze and Pineapple Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Mahi-Mahi with Coconut-Lime Glaze and Pineapple Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Mahi-Mahi with Coconut-Lime Glaze and Pineapple Salsa?
Caribbean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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