Grilled Mahi Mahi with Strawberry Pineapple Salsa
At least twice a week, we enjoy eating fish for dinner with the usual choices being, salmon, char or plaice. These fish varieties are easily available, heart healthy and sustainable choices. However, I do appreciate having some variety and like to switch up my routine. On those occasions I enjoy fish like Mahi Mahi, especially grilled Mahi Mahi.
Once I got over the confusion from its name, dolphinfish, I lost any queasiness about eating it. Rest assured, Mahi Mahi is a fish and not related to Dolphins the mammal. They are fast swimming migratory fish found around the world’s tropical, temperate, and subtropical oceans.
Salsa for Grilled Mahi Mahi
Like many fish dinners, Mahi Mahi is easy to prepare, and does not take a lot of extra work to flavor it up. Because this recipe is paired with a fruit salsa, I kept the seasoning on the fish on the light side. Fruit salsa compliments the flavor of Mahi Mahi well and makes a light meal to enjoy during these hot summer evenings.
Pineapple is a reliable fruit choice for salsa, yet strawberries add a nice contrast with its bright berry flavor and vivid color. Unfortunately, fruit salsas should not be made in advance, but give yourself an outside work space near the grill and make it while you heat up the grill and cook the fish.
Surprisingly, even local farm fresh strawberries benefit from some extra sweetness and pineapple compliments the strawberries with the extra sweet kiss they need. So does adding some heat in the form of fresh chili pepper like jalapeño. Any fresh green chili pepper will work in the salsa, even poblano chilies if you want the salsa on the mild side.
One ingredient I think works well in the salsa is pickled red onion. The salsa needs a pop of acid and pickled vegetables supplies that perky note without the acid breaking down the strawberries and turning them to mush. You don’t need much, just a tablespoon of chopped pickled vegetable like pickled red onion or pepperoncini.
Switch it Up
This recipe is for grilled Mahi Mahi, but can easily adapt for stove top grilling, or baked in the oven.
If you cannot find Mahi Mahi, substitute it with grouper, trout, halibut, striped bass, or arctic char.
Use Grilled Mahi Mahi for Fish Tacos.
Originally, I wanted to make a strawberry avocado salsa, but my fresh local strawberries turned the avocado and the minced fruit into one big red mushy mess. However, if you still want avocado in the salsa, add it right before serving the grilled Mahi Mahi, or in slices on the side. You will be surprised how well avocado tastes with strawberries and it adds a nice creamy texture as well.
Grilled Mahi Mahi with Strawberry Salsa
Mahi Mahi is a delicious fish and perfect for cooking on the grill. Topped with fruit salsa made with pineapple and strawberries adds just the right amount of sweetness and spice for bright and flavorful meal. Feel free to adjust the ingredients in the salsa to suit your flavor preferences. If you do not want a spicy salsa, use poblano pepper instead of the jalapeño.
I like adding pickled onion to give the fruit some punch. Click on the link for my pickled onion recipe. Or, add just a small splash of red vinegar, or pickled jalapeño, or other pickled pepper.
The salsa recipe makes just over 2 cups (500 ml) and will supply more than what you need for 2-3 servings of grilled Mahi Mahi.
Makes 3- 5 oz (148 g) servings of grilled Mahi Mahi.
- 1 lb Mahi Mahi filet
- Kosher Salt
- Herbs de Provence
- Sweet paprika
- 1/2 TB Canola oil
- 6 oz /175 g Pineapple about 1 cup chopped
- 5 -6 oz / 190 g strawberries about 11 medium strawberries
- ½ Kirby cucumber (about 2 ¾ oz / 80 g)
- ½ -1 jalapeño pepper 38 g / 1 oz
- 2 green onions minced (white and light parts only)
- 1 TB pickled onions, finely chopped optional
- Small pinch of Kosher salt less than a 1/4 teaspoon
- Fresh ground black pepper
- 3 g basil leaves about 4-6 leaves depending on size
- 6 small mint leaves
- Squeeze of lemon juice from a quarter of a lemon optional
- ½ avocado optional
Prepare the grill
Prepare your grill according to manufactures directions.
While the coals are getting hot, sprinkle Kosher salt over both sides of the fish filet. Sprinkle the herbs de Provence and sweet paprika over the top of the filet in a light but even layer. Lightly coat the filet with canola oil and set in the refrigerator.
When the coals and the grate in the grill are hot, oil the grill. Set the filet top side down on the grate. Cook for 5 minutes, then turn over and cook the other side for an additional 5 minutes. The fish is done when you touch the filet it springs back and with little resistance. Remove from the grill and add fresh black pepper and a squeeze of fresh lemon juice. Garnish with the strawberry salsa.
Make the salsa while the grill is heating up and when the fish is grilling. Cut up the pineapple into small bite size pieces less than an ½ inch (1 cm) in size. Add to a small bowl.
Remove the stems and slice the strawberries in half and remove the core. Slice each half in thirds or quarters depending on size of strawberry. Add to the bowl with the pineapple.
Cut the Kirby cucumber in half. Slice one half lengthwise in half and remove the seeds. Chop the cucumber into pieces similar in size to the pineapple and strawberries. Add to the bowl with the fruit.
Depending on how much heat you want in your salsa, use a half of jalapeño pepper or a whole one. Slice the jalapeño in half and remove the stem, seeds and white pith. Leave some of the pith if you want it spicier. Mince the jalapeño and add to the fruit.
Chop up the pickled onion, if using, and add to the bowl with the fruit. Add the minced green onions.
Sprinkle the small pinch, less than a ¼ tsp, of Kosher salt over the prepared fruit and give a few grinds of black pepper over the fruit. Chiffonade the basil and cut up the mint leaves then add to the fruit. Mix everything together. Set aside.
If you want to add avocado chop it into bite size pieces and add to the salsa just before serving.
Add a squeeze of lemon juice just before serving. Best eaten immediately.
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