If you’re in a northern climate as I am, your outdoor grilling season is slowly coming to a close. So, before it’s too late, try this wonderful mahi mahi recipe on your grill. It was quick to make (the salsa prep takes more time than the fish).
Here are the details:
1 can (10 oz each) diced tomatoes & green chilies, drained [Ileft out the chillies]
1-1/4 cups fresh pineapple, diced
1/4 cup red onion, finely diced
3 tablespoons fresh cilantro, chopped
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt, divided [leave this out, it’s not needed]
2 tablespoons vegetable oil [use olive oil instead]
4 mahi mahi fillets (about 4 ounces each), thawed if frozen
Spray outdoor grill with grilling spray; preheat to medium-high heat. Stir together tomatoes, pineapple, red onion, cilantro and half the kosher salt in a medium bowl; set aside.
Stir together the garlic, cumin, oregano and remaining salt in small bowl. Coat fish evenly with oil and rub fish filets with seasoning mixture.
Grill fish about 3 to 5 minutes on each side or until firm (145°). Remove from grill and place on individual plates or serving platter. Top each filet with pineapple salsa; serve immediately.
Grill fish on piece of aluminum foil, sprayed with grilling spray, for easier clean-up.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.