This recipe is a burst of sunshine on a plate! Sweet and tangy pineapple salsa dances perfectly with the delicate flavor of pan-seared mahi-mahi. It’s a quick weeknight meal that’s elegant enough for company but simple enough for a Tuesday night treat. I got the inspiration from a cooking class I took last year – never would've thought of this combo on my own!
I’ve always been a sucker for bright, fresh flavors, and this dish hits all the right notes. The slight sweetness of the pineapple salsa plays beautifully against the flaky, rich mahi-mahi. It's a really delightful balance of textures and tastes, trust me!
Required Equipments
- Large skillet or frying pan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cups and spoons
Sauteed-Mahi-Mahi-with-Pineapple-Salsa
A vibrant and refreshing dish that pairs perfectly-seared mahi-mahi with a zesty, sweet pineapple salsa. Easy and elegant!
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 4 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prep your pineapple! Peel and core a ripe pineapple, then finely dice it. You should have about 1 1/2 cups of diced pineapple. If you're using canned, drain it well.
- Next up, the salsa! In a medium bowl, combine the diced pineapple with 1/2 cup chopped red onion (thinly sliced is best, so it’s not overpowering), 1/4 cup chopped red bell pepper (for color and sweetness), and 1/4 cup chopped cilantro. Stir in 2 tablespoons of lime juice, a generous pinch of salt, and some freshly cracked black pepper.
- Set the salsa aside to let those flavors mingle a bit! It tastes even better after it’s had a little time to sit, letting the lime juice really work its magic.
- Now for the star of the show – the mahi-mahi! Pat 4 (6-ounce) mahi-mahi fillets dry with paper towels. Season both sides generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, gently place the mahi-mahi fillets in the skillet, being careful not to overcrowd the pan. If your pan is small, cook in batches.
- Cook for about 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Remember, overcooked mahi-mahi is sad mahi-mahi.
- Once cooked, remove the mahi-mahi from the skillet and let it rest for a minute or two. This helps keep it nice and juicy.
- Time to plate! Spoon the pineapple salsa generously over the mahi-mahi fillets. You can garnish it with some extra cilantro and a lime wedge. Serve immediately and enjoy!
📝 Notes
- For best results, use fresh pineapple. If using canned, make sure to drain it well.
- Adjust the amount of lime juice to your liking. Some people like a more tart salsa than others!
🍎 Nutrition
Calories: 250
Protein: 30g
Fat: 10g
Carbohydrates: 20g
Fiber: 2g
Calcium: 20mg
