Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 mahi-mahi fillets (about 6 oz each, 1 to 1 1/2 inches thick)
- 2 tbsp extra-virgin olive oil
- 1 tsp lime zest + 3 tbsp lime juice (divided), plus lime wedges for serving
- 1 tsp garlic powder, 1 tsp ground cumin, 1 tsp smoked paprika
- 1 1/2 tsp kosher salt (divided) + 1/2 tsp black pepper
- 2 cups diced fresh pineapple
- 1 jalapeño, finely minced (seeded for milder heat)
- 1/4 cup finely diced red onion
- 1/3 cup chopped fresh cilantro
- 1 tsp honey (optional)
Do This
- 1) Make salsa: mix pineapple, jalapeño, onion, cilantro, 2 tbsp lime juice, 1/2 tsp salt, and honey (optional). Chill while you grill.
- 2) Preheat grill to 450°F (medium-high). Clean and oil grates.
- 3) Pat fish dry. Rub with olive oil, lime zest, 1 tbsp lime juice, spices, 1 tsp salt, and pepper.
- 4) Grill mahi-mahi, covered, 4–5 minutes per side (total 8–10 minutes), until it reaches 145°F.
- 5) Rest fish 2 minutes off heat.
- 6) Top with pineapple-jalapeño salsa and squeeze fresh lime over everything.
Why You’ll Love This Recipe
- Big flavor, simple method: A quick spice rub + hot grill = smoky char and juicy fish.
- Sweet-spicy contrast: Pineapple salsa brings brightness, crunch, and a little heat.
- Weeknight-friendly: Ready in about 30 minutes with minimal cleanup.
- Company-worthy: Colorful topping makes it look special without extra fuss.
Grocery List
- Produce: 1 fresh pineapple, 1 jalapeño, 1 lime (plus extra wedges if you like), 1 small bunch cilantro, 1 small red onion
- Seafood: mahi-mahi fillets (about 24 oz total)
- Pantry: extra-virgin olive oil, kosher salt, black pepper, garlic powder, ground cumin, smoked paprika, honey (optional)
Full Ingredients
Grilled Mahi-Mahi
- 4 mahi-mahi fillets (about 6 oz each; ideally 1 to 1 1/2 inches thick)
- 2 tbsp extra-virgin olive oil
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Pineapple-Jalapeño Salsa
- 2 cups fresh pineapple, diced small (about 1/2 medium pineapple)
- 1 jalapeño, finely minced (seeded and deveined for milder heat)
- 1/4 cup finely diced red onion
- 1/3 cup chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1/2 tsp kosher salt
- 1 tsp honey (optional, helps balance a very tart pineapple)
For Serving
- Lime wedges
- Extra chopped cilantro (optional)
Step-by-Step Instructions
Step 1: Make the pineapple-jalapeño salsa
In a medium bowl, combine the 2 cups diced pineapple, minced jalapeño, 1/4 cup red onion, and 1/3 cup cilantro. Add 2 tbsp lime juice, 1/2 tsp kosher salt, and 1 tsp honey (if using). Stir well.
Set the salsa in the refrigerator while you prep the grill and fish. Even 10 minutes of chilling helps the flavors meld.
Step 2: Preheat and prep the grill
Preheat a gas grill (or prepare a charcoal grill) to 450°F (medium-high heat). You want a hot grill to get good char without overcooking the fish.
Clean the grill grates thoroughly. Right before cooking, lightly oil the grates by dipping a folded paper towel in a small amount of neutral oil and rubbing it over the grates using tongs.
Step 3: Season the mahi-mahi
Pat the mahi-mahi fillets dry with paper towels (this helps the surface sear instead of steaming).
In a small bowl, mix 2 tbsp olive oil, 1 tsp lime zest, 1 tbsp lime juice, 1 tsp garlic powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper.
Rub the mixture evenly over all sides of the fillets.
Step 4: Grill the fish (don’t fuss with it)
Place the mahi-mahi on the hot grill grates. Close the lid and grill for 4–5 minutes on the first side, until the fish releases easily from the grates and you see clear grill marks.
Flip carefully with a thin spatula and grill another 4–5 minutes, lid closed, until the center is opaque and the thickest part reaches 145°F on an instant-read thermometer.
Step 5: Rest briefly for juicier fish
Transfer the grilled mahi-mahi to a plate and let it rest for 2 minutes. This short rest helps the juices redistribute so the fish stays moist and meaty.
Step 6: Top with salsa and finish with lime
Spoon a generous amount of pineapple-jalapeño salsa over each fillet. Finish with an extra squeeze of fresh lime from wedges right before serving.
If you like, add a pinch of extra salt over the top to make the pineapple and charred fish flavors pop.
Pro Tips
- Choose thick fillets: Mahi-mahi is lean; thicker cuts (1 to 1 1/2 inches) are much more forgiving on the grill.
- Pat the fish dry: Dry surface = better browning and less sticking.
- Oil the grates, not the fish (or both): The fish has oil in the rub, but lightly oiling grates is what really prevents tearing.
- Use temperature, not guesswork: Pull at 145°F in the thickest part for safe, juicy fish.
- Control salsa heat: For mild salsa, remove jalapeño seeds and ribs. For hotter salsa, leave some in.
Variations
- Taco version: Flake the grilled mahi-mahi and serve in warm corn tortillas with the salsa and a drizzle of crema or plain yogurt.
- Mango-pineapple salsa: Replace 1 cup of pineapple with 1 cup diced ripe mango for extra sweetness and softness.
- Indoor option: Use a grill pan over medium-high heat and cook the same timing, or broil on a lined sheet pan about 5–6 inches from the broiler for 4–6 minutes per side, to 145°F.
Storage & Make-Ahead
Store leftover grilled mahi-mahi and salsa separately in airtight containers in the refrigerator. The fish keeps well for up to 3 days; the salsa is best within 2 days (it will get juicier as it sits). For the best texture, reheat fish gently in a covered skillet over low heat just until warmed through, or enjoy it cold over salad. You can make the salsa up to 24 hours ahead; stir before serving and drain off excess juice if needed.
Nutrition (per serving)
Approximate, based on 1 of 4 servings (fish + salsa): 290 calories, 35 g protein, 10 g fat, 17 g carbohydrates, 2 g fiber, 13 g sugar, 760 mg sodium.
