Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Sally's Recipe Of The Week: Marinated Mahi Mahi With Pineapple Salsa

Marinated Mahi Mahi with Grilled Pineapple Salsa

Serves 4

This is so quick and easy and delicious. That being said, you don’t have to do the marinade part if you don’t want to.You could just season the fish with a bit of salt and pepper and sauté it in a pan or brush with some olive oil and broil it.This salsa is also delicious on chicken. Another option, make a Mahi Taco with the salsa.

Here is what you need for the marinade/fish:

3 TBS balsamic vinegar

3 TBS honey or agave

3 TBS low sodium soy sauce or tamari

1 tsp grated fresh ginger

1 large clove garlic

2 tsp EEOV

4 mahi mahi filets (skinless)

Here is what you need for the salsa:

½ of a pineapple, peeled and core removed

1 small red onion, finely diced

1 small red bell pepper, seeded and diced

1 jalapeno pepper, seeded, stems removed and diced*

½ cup chopped fresh cilantro (or sub with mint)

juice of one small lime

salt and pepper

some oil to brush the pineapple

Jasmine rice for serving (optional)
fresh cilantro for garnish

*If you don’t like heat sub the jalapeno with half of a small green bell pepper

Here is what you need to do:

Place all the marinade ingredients into a resealable plastic bag and squish it all together to combine.

Place the fish in the bag, press out the air and seal the bag.Coat the fish well and let marinate in the fridge for at least 30 minutes. Do not marinate for more than an hour because the fish could get mushy. Remove from the fridge about 15 minutes before cooking.

Heat up your grill or grill pan to medium high heat. Slice the pineapple into about ½ inch rounds. Brush lightly with oil and place on the grill. Grill about2 minutes a side, until lightly brown.Dice up the pineapple and place in a bowl.Add in the peppers, onion, cilantro and lime juice. Toss to combine and taste. Season with some salt and pepper.You can make the salsa a day ahead if you want but don’t season it until you are ready to serve. The salt can make the salsa watery.

Remove the fish from the marinade and discard the marinade. Place fish in a hot pan with oil or use the grill that you cooked the pineapple on, just make sure you spray it with a nonstick spray.Cook the fish about 3 minutes per side. You want it to flake easily with a fork. Be careful not to overcook, dry mahi is awful!

Place the fish on a bed of jasmine rice (optional) and top with salsa.

Let’s Eat!!

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