Ingredients
For the Grilled Mahi Mahi
- 4 mahi mahi fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Pineapple Salsa
- 1 cup diced fresh pineapple
- 1/3 cup diced red bell pepper
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1/2 teaspoon chopped jalapeño (optional, for heat)
- Salt to taste
For the Lemon Butter Sauce
- 3 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- Pinch of salt
Instructions
1. Marinate the Fish
In a shallow dish or zip-top bag, combine the olive oil, lemon juice, minced garlic, salt, and pepper. Add the mahi mahi fillets and coat them evenly. Let the fish marinate for 15 to 30 minutes at room temperature. This allows the flavors to penetrate the fish while keeping the texture firm. Avoid marinating for too long, as the acidity in the lemon juice can start to break down the fish and make it mushy.
2. Prepare the Pineapple Salsa
While the fish is marinating, combine the pineapple, red bell pepper, red onion, cilantro, lime juice, and jalapeño (if using) in a medium bowl. Mix well and season lightly with salt. Let the salsa sit at room temperature for 15 minutes so the flavors meld. You can also prepare it in advance and refrigerate it until needed.
3. Preheat the Grill
Preheat your grill to medium-high heat. Clean the grill grates and lightly oil them to prevent sticking. If using a grill pan indoors, preheat it over medium-high heat and lightly grease with a bit of oil.
4. Grill the Mahi Mahi
Remove the fish from the marinade and shake off any excess. Place the fillets on the hot grill and cook for about 4 to 5 minutes per side, depending on thickness. The fish should be opaque and flake easily with a fork when done. Avoid flipping too early to prevent sticking—wait until the fish naturally releases from the grill before turning.
5. Make the Lemon Butter Sauce
While the fish is grilling, melt the butter in a small saucepan over low heat. Add the lemon juice, zest, and a pinch of salt. Stir until well combined. Remove from heat and keep warm until ready to use.
6. Plate and Serve
Place each grilled fillet on a plate, top with a generous spoonful of pineapple salsa, and drizzle with lemon butter. Serve immediately for the best flavor and texture.
Notes
This grilled mahi mahi pairs beautifully with simple sides that allow the flavors to shine. Consider serving it with steamed jasmine rice or coconut rice to keep the tropical theme. Grilled vegetables such as zucchini, asparagus, or corn make excellent companions. A crisp garden salad with a citrus vinaigrette balances the richness of the lemon butter. You can also flake the cooked fish and use it in tacos topped with the pineapple salsa. For a light dinner party option, serve smaller fillets over a bed of greens with a chilled glass of white wine or sparkling water infused with lime. If you’re preparing this dish for meal prep, store the components separately and assemble just before eating. The pineapple salsa will keep in the fridge for up to two days, while the cooked fish should be eaten within 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes