Mahi-Mahi with Pineapple Salsa


  • 1 cup of finely diced pineapple
  • 2 1/2 tablespoons of finely diced onion
  • 2 1/2 tablespoons of finely chopped cilantro leaves
  • 1 tablespoon of fresh lime juice (from 1/2 a lime)
  • Sea salt, to taste
  • 1-2 dashes of cayenne pepper (optional)

For The Mahi-Mahi:

  • 2 (6-ounce) skinless Mahi-Mahi fillets, patted dry (thaw first if using previously frozen)
  • 1 1/2 tablespoons + 1 teaspoon of cooking oil (I used avocado oil)
  • 1/4 teaspoon of sea salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of granulated garlic
  • 1 1/2 teaspoons of Cajun seasoning
  • 1/2 a lime, cut into wedges



Combine all the salsa ingredients in a medium bowl, stir well, and set aside to macerate as you’re fixing the fish.
Coat both sides of each Mahi-Mahi fillet with cooking oil (I used 1 teaspoon total), followed by the sea salt, black pepper, granulated garlic, and Cajun seasoning.
Place a 10 to 12-inch heavy bottomed skillet (I prefer a cast-iron skillet) over medium heat. When the skillet is warm, add the additional 1 1/2 tablespoons of cooking oil (or enough to coat the bottom of the skillet). When the surface of the oil is just starting to shimmer, add both fillets (it should sizzle, but the oil shouldn’t be smoking).
Cook the fillets about five minutes on the first side (watch the sides and you’ll see them go from transparent to opaque halfway up the fish), then flip and cook another 3-5 minutes (depending on the thickness of the fillets) or until the mahi-mahi is completely opaque, but not dry.
Promptly remove the fillets from the skillet (they will overcook if left in the pan, even with the heat off), top each fillet with 1/2 the pineapple salsa and serve immediately with lime wedges and your favorite sides.

Source from: The Risign Spoon