Variation
Substitute mango for pineapple for a sweeter, softer salsa profile.
Dinner · Seafood · Grilling · American
Grilled Mahi Mahi With Pineapple Jalapeno Salsa
A light and flavorful dinner featuring grilled mahi mahi topped with a zesty, hand-chopped pineapple jalapeno salsa for the perfect summer meal.
Prep
15 min
Cook
10 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Prep the Salsa
- 1
Dice and Combine
Combine pineapple, jalapeno, red onion, cilantro, lime juice, and zest in a medium bowl.
Tip: Mince the jalapeno finely to ensure even heat distribution.
- 2
Rest
Let the salsa sit at room temperature for at least 15 minutes to allow flavors to meld.
Season the Fish
- 1
Dry and Coat
Pat the fillets dry with paper towels. Rub both sides with olive oil.
Tip: Dry fish prevents sticking and ensures better searing.
- 2
Spice Rub
Mix paprika, garlic powder, salt, and pepper in a small bowl, then sprinkle evenly over the fish.
How to Make Grilled Mahi Mahi With Pineapple Jalapeno Salsa
Total time: 25 min · Yields 4 servings
- 1
Preheat the Grill
Clean the grill grates and preheat to medium-high heat (approx 400°F or 200°C). Lightly oil the grates using a folded paper towel dipped in oil and held with tongs.
- 2
Grill the First Side
Place the mahi mahi fillets on the grill. Cook undisturbed for 4 to 5 minutes until the fish releases easily and shows distinct grill marks.
- 3
Flip and Finish
Carefully flip the fillets using a thin metal spatula. Cook for another 3 to 4 minutes until the internal temperature reaches 145°F (63°C) and the flesh is opaque.
- 4
Rest and Serve
Remove the fish from the heat and let rest for 2 minutes. Top generously with the prepared pineapple jalapeno salsa before serving.
Chef's Tips
- If the fish is sticking, it is not ready to flip. Wait another 30 seconds for a cleaner release.
- Use fresh pineapple rather than canned for the best texture in the salsa.
- For extra spice, leave the seeds in the jalapeno.
What to Serve with Grilled Mahi Mahi With Pineapple Jalapeno Salsa
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve over a bed of coconut lime rice.
- Tuck into warm corn tortillas for elevated fish tacos.
- Place atop a simple green salad with a citrus vinaigrette.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Add a teaspoon of taco seasoning to the fish rub for a Southwest flair.
Variation
Bake at 400°F for 12-15 minutes if a grill is not available.
Storage & Reheating
Store leftover fish and salsa separately in airtight containers in the fridge for up to 2 days. Reheat fish gently in a skillet over low heat.
Further reading
Frequently asked questions
How do I know when grilled mahi mahi is done?
The fish is done when the internal temperature reaches 145°F (63°C) and the meat flakes easily with a fork while appearing opaque throughout.
Can I use frozen mahi mahi for this recipe?
Yes, but ensure it is completely thawed and dried thoroughly with paper towels before seasoning to prevent sticking on the grill.
Is mahi mahi a healthy fish choice?
Mahi mahi is an excellent source of lean protein, vitamin B12, and potassium, making it a highly nutritious dinner option.
Should I leave the skin on when making grilled mahi mahi?
Mahi mahi skin is quite tough, so it is usually sold skinless. If yours has skin, grill it skin-side down first to help keep the fillet intact.
What is the best way to prevent fish from sticking to the grill?
Start with a very clean, hot grill grate and lubricate it well with oil. Also, ensure the fish is patted dry and coated in oil before placing it down.
What does mahi mahi taste like?
It has a mild, sweet flavor profile and a firm, large-flaked texture similar to swordfish or halibut.
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