Grilled Mahi-Mahi with Pineapple and Avocado Salsa
Tender grilled mahi-mahi fillets paired with a tropical salsa of pineapple, avocado, and fresh herbs that balances sweet and savory flavors. This caribbean-inspired seafood ready in about 25 minutes pairs mahi-mahi fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 pieces (5 oz each) mahi-mahi fillets
- 3 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 cup diced fresh pineapple
- 1 medium, diced avocado
- 1/4 cup finely chopped red onion
- 3 tbsp chopped fresh cilantro
- 1 small, seeded and minced jalapeño
- 3 tbsp fresh lime juice
- 1 tsp honey
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat grill to medium-high heat (about 400°F). Brush 4 mahi-mahi fillets (5 oz each) on both sides with 2 tbsp olive oil and season evenly with 1 1/2 tsp salt and 1 tsp black pepper.
- Step 2: In a medium bowl, combine 1 cup diced fresh pineapple, 1 medium diced avocado, 1/4 cup finely chopped red onion, 3 tbsp chopped fresh cilantro, 1 small minced jalapeño (seeded), 3 tbsp fresh lime juice, and 1 tsp honey. Stir gently to combine and set aside.
- Step 3: Place mahi-mahi on the grill and cook for 4-5 minutes per side, until opaque and flaky when tested with a fork.
- Step 4: Remove fish from grill and transfer to plates. Spoon generous amounts of pineapple avocado salsa over each fillet and serve immediately.
Frequently asked questions
How long does Grilled Mahi-Mahi with Pineapple and Avocado Salsa take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Mahi-Mahi with Pineapple and Avocado Salsa?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Grilled Mahi-Mahi with Pineapple and Avocado 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 Pineapple and Avocado 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 Pineapple and Avocado 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.
