Yep, it’s here. We had a warm December and barely needed coats on Christmas. But this week we are getting a stern reminder that we live in Boston and spring is a long time coming. The winds whipping in from the north make it feel much colder than to 20 degrees on the thermometer. Tucking into serious comfort food like these Wine Braised Short Ribs is one option for this weather. Then there is the Mahi Mahi with Pineapple Salsa approach.
Sometimes I like to warm up with the flavors of a warm place far away. Pineapple salsa does that for me. A little reggae on as I chop the pineapple and enjoy the salsa on mahi mahi, and we are transported to the Caribbean without a plane ticket.
Not cold as you read this? It’s tasty in its own right! You can still enjoy this dish on a warm evening, or if you are in the mood to grill, this recipe featured a grilled pineapple salsa to top swordfish.
Get the pineapple salsa made before cooking the mahi mahi. Buying fresh chopped pineapple is an option to speed up the prep, but chopping a whole pineapple is more cost effective and leaves you with some extra fruit.
This pineapple salsa will be more than enough for the quantity of fish. You can simply make more fish, or save the salsa to top chicken or pork, or add it to some tacos.
As I note in the instructions below, cooking time depends on the thickness of the fillet. If it is much thicker than an inch, have the oven ready in case you need a few minutes of roasting to finish it.
OK, ready for a tasty and healthy tropical meal? Get your pineapple ready and music playing, and enjoy some Mahi Mahi with Pineapple Salsa! I served the fish along with some Sweet Potatoes with Cumin Sage Butter.
- 10 to 12 ozs mahi mahi fillet
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1.5 cups fresh pineapple, diced into ½ inch cubes
- 1 tsp serrano pepper
- tbsp cilantro, finely chopped
- 1 tbsp lime juice
- 1 scallion, finely chopped (optional)
- dash of salt
- Make a quick marninade: combine the olive oil, soy sauce and rice wine vinegar in a bowl.
- Add the mahi mahi to marinade. Gently turn the mahi mahi over once or twice so that it gets well coated with the marinade. Set aside for about 10 minutes.
- Make the pineapple salsa: combine the pineapple, serrano pepper, cilantro, lime juice, scallion if using. Add a dash of salt, and stir. Set aside until the fish is ready.
- Spray a skillet with cooking oil and heat the pan on medium high. If you are using a thick piece of fish, pre-heat the oven to 400 degrees in case you need to finish cooking it there.
- When the pan is good and hot, remove the mahi mahi from the marinade and gently shake off some of the excess marinade. Place the fish skin side down, and cook for 5 minutes without moving the fish. The skin will be getting nice and crispy underneath.
- Use a spatula to turn the fish over to cook with the skin side down for 3 to 4 minutes.
- Turn the fish back to the skin side one more time, and cook for another 2 minutes. At this point, gently cut open the fish at a thick spot to check for doneness. You want to get it so it has turned white throughout, but not overcooked. When the fish is cooked sufficiently, remove from the pan to a plate, and loosely tent with foil. Let it rest a couple of minutes, letting it cook a bit more.
- Note the actual time will depend on the thickness of your fillet. The pan searing alone works well for a fillet of about an inch. A thicker cut of fish can be finished by roasting for 3 to 4 minutes in a 400 degree oven.
- Serve the mahi mahi with pineapple salsa. Enjoy!