Entree: United States Minor Outlying Islands – Mahi Mahi with Pineapple Salsa (Grilled or seared mahi mahi fillets topped with a bright fresh pineapple and citrus salsa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 7 min

Additional 15 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 mahi mahi fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice (for fish)
- Lime wedges for serving

Pineapple salsa:
- 1 1/2 cups (250 g) fresh pineapple, finely diced
- 1/2 cup (75 g) red bell pepper, finely diced
- 1/4 cup (40 g) red onion, finely diced
- 1 small jalapeño, seeded and minced (about 0.53 oz (15 g))
- 2 tbsp (8 g) fresh cilantro, chopped
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) honey or agave nectar
- 1/4 tsp (1 g) kosher salt

Optional:
- 1 tbsp (15 ml) butter (for finishing fish)

Show original ingredient measurements

- 4 mahi mahi fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice (for fish)
- Lime wedges for serving

Pineapple salsa:
- 1 1/2 cups (250 g) fresh pineapple, finely diced
- 1/2 cup (75 g) red bell pepper, finely diced
- 1/4 cup (40 g) red onion, finely diced
- 1 small jalapeño, seeded and minced (about 15 g)
- 2 tbsp (8 g) fresh cilantro, chopped
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) honey or agave nectar
- 1/4 tsp (1 g) kosher salt

Optional:
- 1 tbsp (15 ml) butter (for finishing fish)

Instructions

1. Prepare the salsa: In a medium bowl combine pineapple, red bell pepper, red onion, jalapeño, cilantro, 2 tbsp (30 ml) lime juice, honey, and 1/4 tsp (1 g) salt. Taste and adjust sweetness or lime. Chill while you cook the fish.
2. Pat mahi mahi fillets dry and season both sides with 3/4 tsp (4 g) kosher salt and 1/2 tsp (1 g) black pepper. Rub with 1 tbsp (15 ml) olive oil and 1 tbsp (15 ml) lime juice.
3. Heat a large nonstick skillet or grill over medium-high heat and add remaining 1 tbsp (15 ml) olive oil. When hot, place fillets skin-side down (if skin-on). Cook 3–4 minutes without moving until a golden crust forms.
4. Flip fillets and cook 2–4 minutes more, or until internal temperature reaches 140–145°F (60–63°C) and the fish flakes easily. Optional: add 1 tbsp (15 ml) butter to the pan in the last minute and spoon over the fillets.
5. Remove fish to a plate and let rest 2 minutes. Serve each fillet topped with a generous scoop of pineapple salsa and lime wedges on the side.