Caribbean-Style Grilled Mahi-Mahi with Mango-Pineapple Salsa

Mahi-mahi's firm, mild flesh takes well to a warm Caribbean spice rub of allspice, thyme, and a little heat, and grilling it keeps things simple and light. A fresh salsa of mango, pineapple, and bell pepper spooned on top brings the tropical sweetness the dish is named for.

This plate stays genuinely heart-conscious because mahi-mahi is naturally very lean, and the only added fat is a light rub of olive oil before grilling. The salsa is built entirely from fresh fruit and vegetables with lime juice for acidity, so there's no added sugar or salt anywhere on the plate, and mango and pineapple both contribute fiber and vitamin C along with their natural sweetness.

Let the fish rest a few minutes after grilling before topping it with salsa—the juices redistribute and the fish stays moist under the fresh fruit.