This recipe brings together lightly charred mahi mahi and a juicy, zesty pineapple salsa that tastes like sunshine on a plate. It’s simple enough for a weeknight and special enough for guests. The flavors are fresh and balanced: sweet pineapple, tangy lime, a little heat, and clean, buttery fish.
You’ll get dinner on the table fast without sacrificing flavor. If you’re craving something light, colorful, and satisfying, this is it.
Why This Recipe Works
The mild flavor of mahi mahi pairs perfectly with sweet and acidic pineapple, making every bite bright but not overwhelming. A quick marinade adds depth without masking the fish’s natural taste.
High-heat grilling creates a beautiful sear while keeping the inside moist and flaky. The salsa brings crunch and freshness, so you don’t need heavy sauces or complicated sides. It’s a simple, well-balanced meal that checks all the boxes: flavor, color, texture, and speed.
What You’ll Need
- Mahi mahi fillets: 4 fillets (about 6 ounces each), skin off
- Olive oil: 2 tablespoons
- Lime juice: 2 tablespoons (plus more for serving)
- Garlic: 2 cloves, minced
- Ground cumin: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt and black pepper: to taste
- Pineapple: 2 cups, finely diced (fresh is best)
- Red bell pepper: 1/2 cup, finely diced
- Red onion: 1/3 cup, finely diced
- Jalapeño: 1 small, seeded and minced (adjust to taste)
- Cilantro: 1/4 cup, chopped
- Lime: 1, zested and juiced (for the salsa)
- Honey or agave: 1 to 2 teaspoons (optional, to balance acidity)
- Neutral oil or additional olive oil: for the grill grates
- Lime wedges: for serving
Step-by-Step Instructions
- Prep the fish: Pat the mahi mahi dry with paper towels.
Dry fish sears better and won’t stick as easily.
- Make the marinade: In a small bowl, whisk together olive oil, lime juice, garlic, cumin, smoked paprika, salt, and pepper.
- Marinate briefly: Coat the fillets with the marinade and let them rest for 10–20 minutes at room temperature. This adds flavor without breaking down the fish.
- Preheat the grill: Heat a gas or charcoal grill to medium-high (around 425–450°F). Clean and oil the grates well to prevent sticking.
- Make the pineapple salsa: In a mixing bowl, combine pineapple, red bell pepper, red onion, jalapeño, cilantro, lime zest, and lime juice.
Season with a pinch of salt and add honey if your pineapple is very tart. Toss and taste.
- Grill the fish: Oil the grates lightly. Place the fillets on the grill and cook for 3–4 minutes without moving them.
Flip gently and cook another 2–4 minutes, depending on thickness.
- Check doneness: The fish is done when it flakes easily with a fork and is opaque throughout. Target an internal temperature of about 135°F, then rest briefly; carryover heat will finish it.
- Rest and plate: Transfer the fish to a plate and let it rest for 2–3 minutes. Spoon generous amounts of pineapple salsa over the top.
- Serve: Add lime wedges on the side.
Pair with rice, quinoa, grilled corn, or a simple green salad.
How to Store
Store leftover fish and salsa separately. Keep the fish in an airtight container in the fridge for up to 2 days. The salsa keeps well for 2–3 days, though it’s best on day one when the pineapple is firm.
Reheat the fish gently in a skillet over low heat or in a 300°F oven until just warm. Avoid microwaving for too long; it can overcook and dry the fish.
Benefits of This Recipe
- Fast and weeknight-friendly: From start to finish, you’re looking at about 30 minutes.
- Balanced nutrition: Lean protein from mahi mahi, plus vitamins, fiber, and antioxidants from the salsa.
- Fresh, clean flavors: Bright citrus, sweet pineapple, and mild heat create a satisfying, light meal.
- Versatile serving options: Serve it over grains, greens, or tucked in warm tortillas for fish tacos.
- Great for entertaining: Colorful presentation and restaurant-level flavors with minimal effort.
What Not to Do
- Don’t skip drying the fish: Moisture leads to sticking and prevents a good sear.
- Don’t marinate too long: Acidic marinades can make the fish mushy. Keep it under 30 minutes.
- Don’t use a low-heat grill: You’ll steam the fish instead of searing it.
Medium-high heat is key.
- Don’t overload the salsa with liquid: Too much lime juice waters it down. Start small, then adjust.
- Don’t flip repeatedly: One confident flip prevents breaking and sticking.
Recipe Variations
- Spice it up: Add a pinch of cayenne or chipotle powder to the marinade for extra heat and smokiness.
- Tropical twist: Mix diced mango or papaya into the pineapple salsa for a sweeter, layered flavor.
- Herb swap: Use fresh mint or basil instead of cilantro if you prefer a different herbal note.
- Citrus swap: Use orange juice and zest in the salsa for a rounder, less tart finish.
- Pan-seared version: No grill? Sear the fish in a hot, lightly oiled skillet for 3–4 minutes per side.
- Taco night: Flake the fish and serve in warm corn tortillas with cabbage, salsa, and a drizzle of lime crema.
- Grilled pineapple: Grill pineapple rings first, then dice them.
You’ll get deeper caramelized flavor.
FAQ
Can I use frozen mahi mahi?
Yes. Thaw it overnight in the fridge and pat it very dry before marinating. Frozen fillets can be great quality if handled properly.
What can I use instead of mahi mahi?
Try halibut, cod, swordfish, or barramundi.
Choose a firm, mild fish that won’t fall apart on the grill.
How spicy is the salsa?
It’s as spicy as you make it. Remove jalapeño seeds and ribs for mild heat, or use serrano for a spicier kick.
Do I need a grill to make this?
No. A cast-iron skillet or grill pan works well.
Get it hot, oil lightly, and sear as directed.
How do I keep the fish from sticking?
Preheat the grill properly, clean the grates, and oil them just before cooking. Pat the fish dry and avoid moving it early; it will release when it’s ready to flip.
Can I make the salsa ahead?
Yes, up to a day in advance. Keep it chilled and give it a quick stir before serving.
Add a squeeze of lime right before plating to refresh the flavor.
Is mahi mahi sustainable?
Availability and sustainability vary by region. Look for responsibly sourced mahi mahi, and check labels or consult trusted seafood guides for the best choices.
What sides go well with this?
Cilantro-lime rice, coconut rice, quinoa, grilled asparagus, corn on the cob, or a crisp cucumber salad all pair nicely.
Final Thoughts
Grilled Mahi Mahi with Pineapple Salsa is a simple way to bring bright, fresh flavors to your table without a lot of fuss. The fish cooks quickly, the salsa comes together in minutes, and the result tastes like something you’d order at a coastal restaurant.
Keep your grill hot, your fish dry, and your salsa punchy with lime and jalapeño. With those basics, you’ll have a reliable, crowd-pleasing meal any night of the week.