The Best Mahi-Mahi
Ingredients
- Salsa
- Vegetable oil
for brushing
- One 20-ounce can pineapple rings
drained, juice reserved for the glaze
- 4 scallions
- Juice of 2 limes
- 1/2 teaspoon kosher salt
- 1/4 cup cilantro leaves
finely chopped
- 1/4 cup mint leaves
finely chopped
- Mahi-Mahi
- 1 tablespoon soy sauce or tamari
- 1/4 teaspoon crushed red pepper flakes
- 2 cloves garlic
smashed
- 1 scallion
cut lengthwise in thirds
- One 1-inch piece ginger
peeled and smashed
- Juice of 1 lime
- Four 8-ounce filets mahi-mahi
- Kosher salt and freshly ground black pepper
Directions
- 1
For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
- 2
Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
- 3
For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
- 4
Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
- 5
Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.
The Best Mahi-Mahi
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About this Recipe
Dreaming of a tropical escape without leaving your kitchen? This recipe for The Best Mahi-Mahi brings the vibrant flavors of sun-drenched shores right to your plate, featuring succulent fish glazed with spicy-sweet notes and topped with a zesty pineapple salsa. You'll discover how easy it is to achieve restaurant-quality results at home.
What makes this mahi-mahi truly special is the perfect synergy of a bold, sticky glaze and a refreshing, bright salsa. The firm flesh of mahi-mahi, also known as dorado, stands up beautifully to intense heat on a hot grill, allowing the pineapple juice, soy sauce, ginger, and red pepper flake glaze to caramelize into a slightly charred, flavorful crust that locks in moisture. This grilling approach ensures each fillet is tender and flaky inside, a delightful contrast to the sweet heat of the exterior.
Prepare for a symphony of tastes and textures. You'll bite into moist, tender mahi-mahi, its natural mildness perfectly complemented by a spicy-sweet glaze that clings to every forkful, offering hints of soy, ginger, and a warming kick from red pepper flakes. The grilled pineapple, with its smoky sweetness, and charred scallions add depth, while a generous scattering of fresh mint and cilantro provides a bright, herbaceous lift that cuts through the richness. The overall experience is fresh, vibrant, and undeniably invigorating—you can practically feel the warm breeze off the ocean in every bite!
While the recipe shines as written, a few tweaks can suit your pantry or preference. If you prefer a less intense heat, you can reduce the amount of crushed red pepper flakes in the glaze. For a gluten-free option, be sure to use tamari instead of regular soy sauce. If fresh limes are unavailable, bottled lime juice can work in a pinch, though fresh will always offer the most vibrant flavor.
This grilled mahi-mahi, with its bright tropical salsa, is perfect for a summer evening cookout or any occasion when you want to transport your taste buds to paradise. Serve it simply, allowing the bold flavors of the fish and salsa to be the star, perhaps alongside a light rice pilaf or a crisp green salad.