📖 Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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!