Prep 15 mins
Cook 15 mins
We love mahi mahi and pineapple and hope to try this Hawaiian dish soon. From Diabetic Cooking. The salsa can be prepared 1-2 days in advance.
- 1 1⁄2 cups fresh pineapple, diced
- 1⁄4 cup red bell pepper, finely chopped
- 1⁄4 cup green bell pepper, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons fresh lime juice, divided
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon lime zest
- nonstick cooking spray, as needed
- 4 mahi mahi fillets (4-ounces each)
- 1 tablespoon olive oil
- 1⁄2 teaspoon white pepper, freshly ground
- To prepare Pineapple Salsa, combine pineapple, red and green peppers, cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in medium bowl.
- (Pineapple Salsa may be prepared 1 to 2 days ahead and refrigerated.).
- Preheat broiler.
- Spray rack of broiler pan with cooking spray.
- Rinse mahi-mahi and pat dry with paper towels.
- Place mahi-mahi on rack.
- Combine remaining 1 tablespoon lime juice and olive oil; brush on mahi-mahi.
- Broil mahi-mahi, 4 inches from heat, 2 minutes.
- Turn and brush second side with olive oil mixture; sprinkle with white pepper.
- Continue to broil 2 minutes or until mahi-mahi flakes easily when tested with fork.
- Serve with Pineapple Salsa.
Loved this. Here is my recommendation. Made the salsa as is + a splash of apple cider vinegar + 1 tsp honey. Then sauteed the mahi in butter/olive oil/garlic (1 tbls)/capers (3-4 Tbls.) YUMMM!!!!! The savory of the capers and garlic with the sweet of the salsa & honey and the acid of the vinegar. WOW! This was a definite keeper!!!!! Thank you!
My husband believes in keeping the freezer full of mahi mahi and swordfish fillets. I usually pan saute with butter and lemon. Decided to try something new. We loved this recipe. I used jalapenos, a little hot sauce, and also a couple of tablespoons of apple cider vinegar and a little honey. Very zippy, and makes a beautiful presentation. Easy recipe. Took about 5 minutes to make the salsa, and I had to peel a few slices of fresh pineapple I had in the fridge. Once you make the salsa, you can put it aside for an hour or so and then quickly make the fish when you see all the shining faces arrive from work/school. Thanks for the recipe.
We loved this. Will make this often.