1.5 cups fresh pineapple, diced into 1/2 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.