With a firm flesh and mild taste, mahi-mahi (aka dorado) is ideal for intense cooking and lots of bold flavor. Here we brush mahi-mahi fillets with a spicy-sweet glaze made with pineapple juice, soy sauce, ginger and red pepper flakes. The fillets hold up well and are easy to flip on a hot grill, which ensures that the glaze becomes sticky and slightly charred, while locking in moisture so the fish is tender and succulent. A quick salsa of grilled pineapple, charred scallions and fresh mint and cilantro is spooned on top as a nod to the mahi-mahi’s native tropical waters. You can practically feel the warm breeze off the ocean in every bite!
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 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
- 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
Instructions
- For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
- 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.)
- 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.
- 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.
- Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 402 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 4 g |
| Sugar | 26 g |
| Protein | 44 g |
| Cholesterol | 166 mg |
| Sodium | 1096 mg |