Grilled Hawaiian Mahi Mahi with Pineapple Salsa and Coconut Rice
Tips for Experienced Cooks
To elevate the flavors of your dish, try grilling the pineapple chunks before adding them to the salsa. The caramelization of the pineapple will add a deep, sweet flavor that contrasts beautifully with the lime juice and jalapeño. Additionally, consider using basmati rice instead of long-grain white rice for the coconut rice for its aromatic properties. For the mahi mahi, experimenting with additional spices such as a hint of cumin or coriander can introduce an extra layer of flavor that complements the sweetness of the salsa and the creaminess of the rice.
Step 1: Prepare the Pineapple Salsa
In a medium bowl, combine the drained pineapple chunks, diced red bell pepper, diced red onion, minced jalapeño, and lime juice. Stir to mix well.
- 1 (20-ounce) can pineapple chunks
- 1 red bell pepper (diced)
- 1 small red onion (diced)
- 1 jalapeño (seeds and membranes removed, minced)
- 1 lime (juiced)
Step 2: Cook the Coconut Rice
In a medium saucepan, combine the uncooked rice, coconut milk, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- 1 cup uncooked long-grain white rice
- 2 cups coconut milk
- 0.5 teaspoon salt
Step 3: Grill the Mahi Mahi
Preheat grill or grill pan to medium-high heat. Brush the mahi mahi fillets with vegetable oil and season with salt and pepper. Grill the fish for 3-4 minutes per side, or until cooked through and flaky.
- 4 (6-ounce) mahi mahi fillets
- 1 tablespoon vegetable oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Step 4: Garnish and Serve
Fluff the coconut rice with a fork and stir in the chopped fresh cilantro. Serve the grilled mahi mahi fillets with the pineapple salsa spooned over the top. Enjoy!
- 0.25 cup chopped fresh cilantro
Meat, Eggs, & Dairy
- 4 fillets mahi mahi
Fresh Produce & Herbs
- 20 ounces pineapple chunks
- 1 pepper red bell pepper
- 1 onion red onion
- 1 pepper jalapeño
- 1 lime lime
Pantry Items
- 2 cups coconut milk
- 1 cup uncooked long-grain white rice
- 1 tablespoon vegetable oil
Seasonings & Spices
- 1/4 cup cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
