Grilled Mahi-Mahi with Pineapple-Jalapeño Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Perfectly seared mahi-mahi fillets served atop a vibrant salsa of fresh pineapple and jalapeño, brightened with lime and cilantro. This seafood-inspired seafood ready in about 25 minutes blends (6 oz each) Mahi-mahi fillets, diced Pineapple, seeded and finely minced Jalapeño 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.

★ 4.1 (14 ratings) Prep: 15 min Cook: 10 min Serves 4 Seafood cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat. Brush grill grates with 1 tbsp olive oil to prevent sticking.
  2. Step 2: In a medium bowl, combine diced pineapple, minced jalapeño, finely diced red onion, chopped cilantro, lime juice, and 1 tbsp olive oil. Season with 1/4 tsp salt and 1/8 tsp black pepper, then set aside.
  3. Step 3: Rub mahi-mahi fillets with remaining 1 tbsp olive oil, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Place fillets on preheated grill and cook for 4-5 minutes per side, until opaque and easily flakes with a fork.
  5. Step 5: Serve grilled mahi-mahi topped with pineapple-jalapeño salsa.

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Frequently asked questions

How long does Grilled Mahi-Mahi with Pineapple-Jalapeño Salsa take to make?

Total time is about 25 minutes (15 min prep + 10 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 Pineapple-Jalapeño 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 Pineapple-Jalapeño 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-Jalapeño 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-Jalapeño Salsa?

Seafood 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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