Caribbean-Style Grilled Mahi-Mahi with Mango-Pineapple Salsa
Allspice-rubbed grilled mahi-mahi topped with a fresh mango-pineapple salsa, light and low in sodium.
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.
Ingredients
For the fish
- 4 fillets mahi-mahi — 4 oz each
- 1 tbsp olive oil
- 1 tsp allspice
- 0.5 tsp dried thyme
- 0.25 tsp cayenne pepper
- 1 lime — juiced, divided
For the salsa
- 1 cup fresh mango — diced
- 1 cup fresh pineapple — diced
- 0.25 cup red bell pepper — diced
- 2 tbsp red onion — chopped
- 2 tbsp fresh cilantro — chopped
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Rub mahi-mahi fillets with olive oil, allspice, thyme, cayenne, and half the lime juice; let sit 10 minutes.
- 2Heat a grill or grill pan over medium-high heat; cook fillets 3-4 minutes per side until opaque and flaky.
- 3Meanwhile, combine mango, pineapple, red bell pepper, red onion, cilantro, and remaining lime juice for the salsa.
- 4Top grilled mahi-mahi with the fresh mango-pineapple salsa and serve immediately.