Grilled Mahi Mahi With Pineapple Salsa Recipes

MAHI-MAHI WITH FRESH PINEAPPLE SALSA

Steps:

• To prepare Pineapple Salsa, combine pineapple, red and green peppers, cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in medium bowl.
• (Pineapple Salsa may be prepared 1 to 2 days ahead and refrigerated.).
• Preheat broiler.
• Spray rack of broiler pan with cooking spray.
• Rinse mahi-mahi and pat dry with paper towels.
• Place mahi-mahi on rack.
• Combine remaining 1 tablespoon lime juice and olive oil; brush on mahi-mahi.
• Broil mahi-mahi, 4 inches from heat, 2 minutes.
• Turn and brush second side with olive oil mixture; sprinkle with white pepper.
• Continue to broil 2 minutes or until mahi-mahi flakes easily when tested with fork.
• Serve with Pineapple Salsa.

GRILLED MAHI MAHI

Steps:

• In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE

Steps:

• Preheat grill.
• Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
• Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
• Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
• Combine all ingredients in a blender and blend for 1 minute.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste.
• Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
• Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
• Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.

CAJUN MAHI MAHI WITH MANGO PINEAPPLE SALSA

Steps:

• In a small bowl add pineapple, mango, red onion, fresh cilantro, lime juice, and salt to taste. Stir to mix everything together and set aside.
• In a small bowl add cajun spice seasoning and garlic powder. Mix.
• Pat Mahi Mahi filets dry.
• Season both sides of Mahi Mahi with cajun seasoning mix.
• Heat a large skillet to medium high heat, add grape seed oil.
• Place Mahi Mahi in pan and sear for 2-3 minutes per side.
• Remove and let sit for 1 minute to cool.
• Serve Mahi Mahi with Mango Pineapple Salsa

GRILLED MAHI-MAHI WITH PINEAPPLE SALSA

Steps:

• Cook garlic and shallots in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until softened, 3 to 5 minutes.
• Add chiles and pineapple, then sauté over moderately high heat, stirring occasionally, until pineapple is softened, 4 to 5 minutes.
• Add fish sauce, sugar, and salt and sauté sambal, stirring, 30 seconds.
• Cool to room temperature, then stir in cilantro.
• Brush fish all over with remaining tablespoon oil, then season with salt.
• Grill, skin sides down, on lightly oiled grill rack, until skin is crisp, 4 to 5 minutes.
• Turn fish over and grill until just cooked through, 4 to 5 minutes more.
• Serve fish with sambal.
• I have grilled these indoors using a grill pan with good results.

GRILLED MAHI-MAHI WITH TOMATILLO-AVOCADO SALSA AND PINEAPPLE

Steps:

• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat).Blend next 5 ingredients in processor to coarse puree; season salsa with salt.
• Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Transfer to plates. Top with salsa and pineapple.