0
0 ITEM(S) - £0.00 GO

Menu

    • Mahi-mahi with Pineapple

    Mark Sharron
    Easy
    10 minutes
    2
    This recipe is a great weeknight meal. It’s easy to make and tastes delicious. You can extra kick and spice with more cayenne pepper.
    1 rating
    layout 0 comment

    Ingredients

    • For the pineapple salsa
    • 1 cup of finely diced pineapple
    • 2 1/2 tablespoons of finely diced red onion
    • 2 1/2 tablespoons of finely chopped cilantro leaves
    • 1 tablespoon of fresh lime juice
    • Salt to taste
    • 1-2 dashes of cayenne pepper
    • For the Mahi-Mahi
    • 2 skinless mahi-mahi fillets, about 6oz each
    • 2 tablespoons
    • Salt and black pepper to taste
    • 1/2 teaspoon of granulated garlic
    • 1 1/2 teaspoons of Cajun seasoning
    • 1 lime, cut into wedges, for serving

    Method

    • Step-by-step method for Mahi-mahi with Pineapple
    • Rinse and pat dry 2 skinless mahi-mahi fillets (about 6oz each)
    • Season fillets evenly with salt, black pepper, 1/2 teaspoon granulated garlic, and 1 1/2 teaspoons Cajun seasoning on both sides
    • Set mahi-mahi aside at room temperature for 10 minutes to allow seasoning to absorb
    • While fish rests, finely dice 1 cup pineapple and 2 1/2 tablespoons red onion, and finely chop 2 1/2 tablespoons cilantro leaves
    • In a bowl, combine diced pineapple, diced red onion, chopped cilantro, 1 tablespoon fresh lime juice, salt to taste, and 1-2 dashes of cayenne pepper
    • Gently mix salsa ingredients and set aside so flavors can blend
    • Heat 2 tablespoons oil in a non-stick or cast-iron pan over medium-high heat until shimmering
    • Carefully place mahi-mahi fillets into the pan and cook without moving for 2-3 minutes
    • Flip fillets and cook the other side for another 2-3 minutes, or until mahi-mahi is opaque and flakes easily with a fork
    • Remove fillets from the pan and let rest for 2 minutes
    • Spoon pineapple salsa evenly over each fillet or serve on the side
    • Plate with lime wedges for squeezing at the table
    • Serve immediately while fish is hot and salsa is fresh