Grilled Mahi-Mahi with Pineapple Salsa
Succulent mahi-mahi fillets grilled with smoky spices and served atop a sweet-tangy pineapple salsa, evoking a Polynesian beachside feast. This polynesian-inspired seafood ready in about 35 minutes blends (6 oz each) mahimahi fillets, olive oil, smoked paprika 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 350 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) mahimahi fillets
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup diced pineapple
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 1/4 tsp ground cumin
Instructions
- Step 1: Preheat grill to medium-high heat (375°F). Pat 4 (6 oz) mahi-mahi fillets dry, then rub with 2 tbsp olive oil and season evenly with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
- Step 2: Place fillets on the preheated grill and cook for 5-6 minutes per side, or until the fish is opaque and flakes easily with a fork.
- Step 3: While fish cooks, combine 1 cup diced pineapple, 1/4 cup diced red bell pepper, 1/4 cup diced red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice, and 1/4 tsp ground cumin in a bowl. Toss gently and let sit for 10 minutes to meld flavors.
- Step 4: Serve grilled mahi-mahi fillets topped with the pineapple salsa for a vibrant, balanced meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Mahi-Mahi with Pineapple Salsa take to make?
Total time is about 35 minutes (20 min prep + 15 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 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 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 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 Salsa?
Polynesian 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.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
