📝 About This Recipe
Transport your senses to the turquoise waters of the Caribbean with this vibrant, coastal masterpiece. Firm, buttery Mahi Mahi fillets are seasoned with a warm island rub and seared to perfection, providing the perfect canvas for a refreshing, sweet-and-spicy pineapple salsa. This dish captures the essence of tropical dining—balancing smoky charred notes with the bright acidity of lime and the golden sweetness of ripe fruit.
🥗 Ingredients
The Fish
- 4 pieces Mahi Mahi fillets (6-ounce portions, about 1-inch thick)
- 2 tablespoons Olive oil (extra virgin)
- 1 tablespoon Lime juice (freshly squeezed)
Caribbean Dry Rub
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Dried oregano
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper (freshly cracked)
Fresh Pineapple Salsa
- 2 cups Fresh pineapple (finely diced)
- 1/2 cup Red bell pepper (finely diced)
- 1/4 cup Red onion (finely minced)
- 1/4 cup Fresh cilantro (chopped)
- 1/2 piece Habanero pepper (seeded and minced very finely; substitute jalapeño for less heat)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Honey (to balance acidity)
👨🍳 Instructions
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1
Begin by preparing the pineapple salsa. In a medium glass bowl, combine the diced pineapple, red bell pepper, red onion, cilantro, and habanero.
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2
Whisk together 2 tablespoons of lime juice and the honey, then pour over the salsa. Toss gently to coat, cover, and refrigerate for at least 20 minutes to allow the flavors to marry.
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3
Preheat your outdoor grill or indoor cast-iron grill pan to medium-high heat (approximately 400°F/200°C).
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4
Pat the Mahi Mahi fillets completely dry with paper towels. This is crucial for achieving a beautiful sear and preventing the fish from sticking.
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5
In a small ramekin, mix the smoked paprika, garlic powder, cumin, oregano, salt, and black pepper to create your spice rub.
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6
Brush both sides of the fish fillets with olive oil and a touch of lime juice.
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7
Generously sprinkle the dry rub over both sides of the fillets, pressing it lightly into the flesh so it adheres.
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8
Clean your grill grates thoroughly and oil them lightly using a rolled-up paper towel dipped in vegetable oil held with tongs.
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9
Place the Mahi Mahi fillets on the grill. Cook undisturbed for 4-5 minutes. You will know it is ready to flip when the fish releases easily from the grates.
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10
Carefully flip the fillets using a wide spatula. Grill for an additional 4-5 minutes on the second side.
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11
Check for doneness: the internal temperature should reach 145°F (63°C), and the flesh should be opaque and flake easily with a fork.
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12
Remove the fish from the grill and let it rest for 2 minutes on a warm plate to allow juices to redistribute.
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13
Plate each fillet and spoon a generous portion of the chilled pineapple salsa over the top.
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14
Garnish with an extra sprig of cilantro and a lime wedge for a final pop of color and brightness.
💡 Chef's Tips
Always use fresh pineapple rather than canned; the texture and enzymes in fresh fruit provide a much better contrast to the fish. If the fish sticks to the grill, give it another 30 seconds; it will naturally release once a proper crust has formed. For an authentic Caribbean kick, add a pinch of ground allspice to the dry rub. To reduce the heat of the habanero, remove all white membranes and seeds before mincing, or swap it for a Fresno chili. Ensure your grill is screaming hot before the fish hits the grate to get those professional-looking char marks.
🍽️ Serving Suggestions
Serve alongside coconut-infused jasmine rice to soak up the lime and pineapple juices. A side of sweet fried plantains adds a traditional Caribbean starch and sweetness to the meal. Pair with a crisp, cold Caribbean lager or a refreshing mojito with plenty of mint. Grilled asparagus or a simple slaw with vinegar dressing provides a nice crunch and balance to the dish. For a lighter option, serve the fish and salsa over a bed of mixed baby greens with an avocado vinaigrette.