Prep 15 mins
Cook 10 mins
Can't wait to try this recipe from the Gastronomy Restaurant, Salt Lake City, UT.
- 2 mahi mahi fillets (6 to 8 oz ea)
- 1 fresh pineapple, chopped 1/4-inch-inch cubes
- 1 jalapeno pepper, diced fine
- 2 sprig cilantro, coarsely chopped
- 1 red pepper, diced fine
- 14.79 ml vegetable oil
- 14.79 ml blackening seasoning
- In a heavy sauté pan over medium high heat, place one tablespoon vegetable oil.
- Season the mahi mahi with blackening spice and cook for three minutes on each side (or until done).
- Remove the filets from the pan and set aside.
- In a medium-sized bowl, combine the pineapple, jalapeño pepper, cilantro, and red pepper and serve this mixture over the mahi mahi filets.
This was really good and easy to make. I added some lime juice and onion to the salsa. Served with rice.
Yum! The pineapple salsa went very nicely with the mahi mahi. A definate treat. Thank you! Made for the No Gluten challenge ZWT South Pacific-2011.
AMAZING!! My fiance hates fish, pineapple, and jalapeÃ±os. I saw this recipe and intended to make it alongside a milder recipe for him just to try Mahi Mahi. When he saw mine, he had to take a bite...and ended up requesting his own! Perfect blend of sweet and spicy, perfectly balanced. I didn't have fresh cilantro so used 1 tsp of dried instead. I'm sure the taste would have been even better with fresh!