Best 6 Grilled Mahi Mahi With Tomatillo Avocado Salsa And Pineapple Recipes

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Grilled Mahi-Mahi with Tomatillo-Avocado Salsa and Pineapple: A Taste of Tropical Paradise

Experience a delightful culinary journey with our grilled mahi-mahi recipe, where succulent fish meets vibrant salsa and sweet pineapple. This dish is a symphony of flavors, textures, and colors that will transport your taste buds to a tropical paradise. The tender, flaky mahi-mahi is perfectly grilled, infusing it with a beautiful char and smoky aroma. The tomatillo-avocado salsa adds a tangy, refreshing contrast with its zesty tomatillos, creamy avocados, and a hint of cilantro. And the grilled pineapple brings a burst of sweetness and tropical flair, balancing the savory elements of the dish. Together, these components create a harmonious ensemble that will leave you craving more. So, fire up your grill and get ready to embark on a culinary adventure with our grilled mahi-mahi, tomatillo-avocado salsa, and pineapple recipe.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE



Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h55m

Yield 16 small tacos

Number Of Ingredients 40

4 (8-ounce) mahi mahi fillets
2 tablespoons canola oil
Salt and freshly ground black pepper
Citrus Vinaigrette, recipe follows
8 (6-inch) flour tortillas, cut into 2 1/2 to 3-inch circles, and deep fried
Red Cabbage Slaw, recipe follows
Tomato and Avocado Salsa, recipe follows
Pineapple hot sauce, store bought or recipe follows, for drizzling
3/4 cup orange juice
1/4 cup lime juice
1 cup fresh basil leaves, chopped
1 cup fresh cilantro leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 heaping tablespoon honey
1/2 cup canola oil
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
1 large carrot, cut into fine julienne
1/4 cup chopped cilantro leaves
Salt and pepper
4 plum tomatoes, chopped
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely chopped
1 serrano chile, finely diced
1 to 2 limes, juiced
2 tablespoons canola oil
1 to 2 teaspoons honey
3 tablespoons chopped cilantro leaves
Salt and freshly ground black pepper
1 ripe pineapple, preferably Golden pineapple
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
1 container frozen pineapple puree, thawed
2 habanero chiles, chopped
1 cup rice wine vinegar
Salt and pepper
Honey

Steps:

  • Preheat grill.
  • Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
  • Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
  • Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
  • Combine all ingredients in a blender and blend for 1 minute.
  • Combine all ingredients in a bowl. Season with salt and pepper, to taste.
  • Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
  • Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
  • Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.

GRILLED MAHI MAHI WITH TOMATILLO AND MANGO SALSA



Grilled Mahi Mahi with Tomatillo and Mango Salsa image

Provided by Aarón Sánchez

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 (6-ounce) mahi mahi, skin removed
1 lime, juiced
1 tablespoon olive oil
Salt and pepper
Tomatillo and Mango Salsa, recipe follows
1 semi-ripe mango, peeled and seeded, plus 1 semi-ripe mango, peeled, seeded, and small diced
1 jalapeno, seeded
2 limes, juiced
1 orange, juiced
10 medium sized tomatillos peeled, washed, and diced finely
1 medium ripe tomato, finely diced
1 red onion, finely diced
1/2 cup chopped cilantro
Salt and freshly ground black pepper

Steps:

  • Preheat a grill.
  • Lay fish in a plate sprinkle with lime juice, olive oil, salt, and pepper. Place fillet on hot grill cook on each side for 4 minutes. Serve with Tomatillo and Mango Salsa.
  • Begin by peeling 1 of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.
  • Meanwhile peel and remove flesh from the remaining mango and finely dice.
  • To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper. (Best served grilled fish or white shrimp).
  • Yield: 3 cups

GRILLED TOMATILLO SALSA



Grilled Tomatillo Salsa image

Fire up the grill for a salsa packed with tomatillo, onion and cilantro and a shot of chipotle chile.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 6

8 ounces tomatillos, husked and well washed (about 3 large tomatillos)
1/2 medium yellow onion, cut lengthwise into 3 wedges
1 large clove garlic, unpeeled
1/4 cup fresh cilantro leaves
1 chipotle chile in adobo sauce
Kosher salt

Steps:

  • Prepare a grill over medium heat.
  • Put the tomatillos, onion and garlic on the grill (put the garlic on a metal skewer or small piece of aluminum foil to keep it from slipping through the grates.) Grill the vegetables, removing them as they are ready, until the tomatillos, turning as needed, are soft but not bursting, the onion is tender and the garlic skin is charred, 5 to 15 minutes. Cool slightly.
  • Peel the garlic and put in a blender with the tomatillos, onion, cilantro, chipotle chile and 1/2 teaspoon salt. Blend until well incorporated but slightly chunky.

GRILLED MAHI-MAHI WITH PINEAPPLE SALSA



Grilled Mahi-mahi With Pineapple Salsa image

Make and share this Grilled Mahi-mahi With Pineapple Salsa recipe from Food.com.

Provided by MsKittyKat

Categories     Mahi Mahi

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 10

2 cloves garlic, finely chopped
3 ounces shallots, halved lengthwise and thinly sliced crosswise (2/3cup)
3 tablespoons vegetable oil
2 fresh serrano chilies, minced,including seeds (2 to 3 inches long)
3/4 pineapple, peeled,cored,and cut into 1/2 inch cubes (4 cups, preferably not labeled "super sweet")
1 1/2 tablespoons asian fish sauce
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup coarsely chopped fresh cilantro
6 (6 ounce) mahi mahi fillets, with skin 1 to 1 1/2 inch-thick

Steps:

  • Cook garlic and shallots in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until softened, 3 to 5 minutes.
  • Add chiles and pineapple, then sauté over moderately high heat, stirring occasionally, until pineapple is softened, 4 to 5 minutes.
  • Add fish sauce, sugar, and salt and sauté sambal, stirring, 30 seconds.
  • Cool to room temperature, then stir in cilantro.
  • Brush fish all over with remaining tablespoon oil, then season with salt.
  • Grill, skin sides down, on lightly oiled grill rack, until skin is crisp, 4 to 5 minutes.
  • Turn fish over and grill until just cooked through, 4 to 5 minutes more.
  • Serve fish with sambal.
  • I have grilled these indoors using a grill pan with good results.

Nutrition Facts : Calories 249.8, Fat 8.1, SaturatedFat 1.2, Cholesterol 124.1, Sodium 597, Carbohydrate 11.2, Fiber 0.9, Sugar 6.4, Protein 32.5

GRILLED MAHI MAHI WITH AVOCADO SALSA



Grilled Mahi Mahi With Avocado Salsa image

Make and share this Grilled Mahi Mahi With Avocado Salsa recipe from Food.com.

Provided by Clorissasue

Categories     Mahi Mahi

Time 27m

Yield 6 serving(s)

Number Of Ingredients 11

1 ripe avocado
2 roma tomatoes
1 cup minced red onion
1 jalapeno pepper, minced
1/2 cup fresh cilantro
1 lime, juice of
1/2 teaspoon kosher salt
3 lbs mahi mahi, cut into 6 pieces
1 tablespoon extra virgin olive oil
1 lime, juice of
1/2 teaspoon kosher salt

Steps:

  • Cut avocado, tomato into 1/2 inch chunks, add minced onion, and jalapeno, cilantro and lime juice and salt.
  • Mix together and store in fridge can be made hours before.
  • Meanwhile take mahi mahi and cut into strips.
  • Add olive oil, lime, salt and pepper and marinate for 20-30 minutes.
  • Grill over coals or on a grill or under broiler for 6-8 minutes per side.
  • Serve fish with salsa on top.

GRILLED MAHI-MAHI WITH TOMATILLO-AVOCADO SALSA AND PINEAPPLE



Grilled Mahi-Mahi with Tomatillo-Avocado Salsa and Pineapple image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 9

0.5 pounds tomatillos
1 units avocado
0.5 units jalapeno chile
0.25 cups cilantro
1 units green onions
28 units mahi
1 tablespoons olive oil
1 units salt
1 cups pineapple

Steps:

  • Spray grill rack with nonstick vegetable spray and prepare grill on medium-high heat.* Blend first 5 ingredients in processor to coarse puree; season salsa with salt.
  • Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.
  • Transfer to plates. Top with salsa and pineapple.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips:

  • Choose fresh and high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Look for fresh mahi-mahi fillets that are firm to the touch and have a mild, slightly sweet flavor. Use ripe avocados, tomatillos, pineapples, and cilantro for the salsa.
  • Marinate the mahi-mahi: Marinating the fish in a mixture of olive oil, garlic, lime juice, and herbs will help to infuse it with flavor and keep it moist during grilling.
  • Grill the mahi-mahi over medium-high heat: This will help to create a nice sear on the outside of the fish while keeping the inside tender and juicy.
  • Make the tomatillo-avocado salsa just before serving: This will ensure that the salsa is fresh and flavorful. You can also make the salsa ahead of time and store it in the refrigerator for up to 2 days.
  • Serve the grilled mahi-mahi with the tomatillo-avocado salsa, pineapple slices, and cilantro: This will create a delicious and visually appealing dish that is sure to impress your guests.

Conclusion:

Grilled mahi-mahi with tomatillo-avocado salsa and pineapple is a light and flavorful dish that is perfect for a summer meal. The fish is grilled to perfection and the salsa is a delicious and refreshing complement. This dish is also relatively easy to make, making it a great option for busy weeknights.

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