The ocean called – it said you’re not grilling enough.
Why This Rocks:
Mahi-mahi is the rebellious rockstar of white fish: firm, flavorful, and born to grill. Pair it with a zesty, spicy pineapple salsa, and it becomes the headliner of any Fish Friday.
🧂 Ingredients:
For the Mahi-Mahi:
- 4 Mahi-mahi fillets (6 oz each)
- Zest & juice of 1 lime
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cayenne (optional, if you like it angry 🔥)
- Salt & black pepper, to taste
For the Charred Pineapple Salsa:
- 1 1/2 cups fresh pineapple chunks (or drained from a can, not as good but still works)
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded & minced (or keep seeds if you’re brave)
- Juice of 1 lime
- 1 tbsp chopped cilantro
- Salt to taste
🔥 Instructions:
1. Marinate the Fish:
In a bowl, whisk lime zest, juice, olive oil, paprika, cayenne, salt, and pepper. Pour over the fillets. Let them marinate for 15–30 minutes while you prep the salsa.
2. Make That Salsa Sizzle:
Grill the pineapple chunks on high heat (or in a cast iron pan) until slightly charred – about 2 minutes per side. Cool slightly, then chop into small bites.
Mix pineapple with red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Set aside. Taste it. Try not to eat it all.
3. Grill Time:
Heat the grill to medium-high. Cook mahi-mahi 4–5 minutes per side or until opaque and grill-marked like a sea god’s trident. (Don’t overcook it – that’s fish treason.)
4. Assemble & Serve:
Top each fillet with a generous heap of pineapple salsa. Serve with coconut rice, grilled plantains, or over a bed of greens if you’re being virtuous.
🐙 Pro Tips from the Angry Octopus:
- Swap mahi for swordfish, snapper, or halibut if that’s what’s biting. Cod or Tilapia can also be used in a pinch.
- Make extra salsa. Trust me.
- Pair with a tropical cocktail – maybe a Dark ‘n Stormy, to honor your deep-sea vibes.
If this dish doesn’t make your tastebuds do backflips like a dolphin in a Red Bull commercial, we don’t know what will. Grilled mahi-mahi with charred pineapple salsa isn’t just a recipe, it’s a full-on tropical mic drop.
Whether you’re a salty sea dog or just here for the citrusy vibes, this Fish Friday feast is proof that seafood doesn’t have to be boring, bland, or breaded into oblivion.
So light that grill like it owes you money, slap some fish on it like Poseidon himself is judging you, and serve it up with the swagger of an octopus in aviators.
Until next Friday – stay hungry, stay salty, and stay gloriously angry.
🐙– The Angry Octopus
