Tiki-Inspired Blackened Mahi-Mahi with Pineapple Salsa
Crisp blackened mahi-mahi fillets served atop a bright, sweet-tart pineapple salsa with coconut rice. This caribbean-polynesian fusion-inspired seafood (gluten-free) ready in about 45 minutes blends (6 oz each) mahi-mahi fillets, coconut oil, blackened seasoning 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 510 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 tbsp coconut oil
- 2 tsp blackened seasoning
- 1 cup long-grain white rice
- 1/2 cup coconut milk
- 1 cup, finely diced pineapple
- 1/4 cup, minced red onion
- 1/2, seeded and minced jalapeño
- 1 tbsp lime juice
Instructions
- Step 1: Rinse rice under cold water until water runs clear, then cook in 1 cup water until tender (about 15 minutes), then stir in 1/2 cup coconut milk and simmer covered for 5 more minutes.
- Step 2: Pat mahi-mahi fillets dry with paper towels, then rub 1 tbsp coconut oil and 2 tsp blackened seasoning evenly over both sides.
- Step 3: Heat a cast-iron skillet over high heat until smoking, then add fillets and cook for 3-4 minutes per side until blackened and flaky.
- Step 4: While fish cooks, combine diced pineapple, 1/4 cup minced red onion, 1/2 minced jalapeño, and 1 tbsp lime juice in a bowl; toss gently and chill for 15 minutes.
- Step 5: Plate rice, top with mahi-mahi, and spoon pineapple salsa generously over the top, ensuring salsa coats the fish edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tiki-Inspired Blackened Mahi-Mahi with Pineapple Salsa take to make?
Total time is about 45 minutes (30 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 Tiki-Inspired Blackened 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 Tiki-Inspired Blackened 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 Tiki-Inspired Blackened 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.
Is Tiki-Inspired Blackened Mahi-Mahi with Pineapple Salsa gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order caribbean-polynesian fusion delivery again.
- ★★★★★
Simple and delicious.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
