Latin Mahi Mahi with Grilled Pineapple Salsa

Make the Grilled Pineapple up to 2 days ahead of time. Barb L.

Serves: 4


Make the Grilled PineappleSalsa

For the Latin Spice Rub: Makes ¼ cup. You will need 1-2 Tbsp for this recipe

1 Tbsp ground cumin

1 ½ tsp. sugar

¾ tsp ground coriander

1/2 tsp. kosher salt

2 tsp freshly ground pepper (this much pepper will make it somewhat spicy)

For the Fish:

4 Mahi Mahi fillets, each about 8 oz. and 1/2 inch thick (try to get them all the same size so they will cook evenly)

1-2 tsp Flying Olive Persian Lime or Lemon Extra Virgin Olive Oil


To make the Latin spice rub, stir together the cumin, sugar, coriander, salt, and pepper. Cover and shake well in a small jar with a lid to mix. Use immediately, or store in a cool, dark place for up to 1 month. You will need -2 Tbs. of the spice rub for this recipe.

Prepare a hot fire in a grill. Brush and oil the grill grate with a paper towel held with tongs.

Brush the Mahi Mahi fillets on both sides with the Flying Olive EVOO of Choice. Sprinkle the Latin Rub evenly on both sides of the fish, rubbing into both sides.

Place the fish on the grill directly over the heat. Cook, turning once, until the fish is just opaque throughout and flakes gently with a fork. Most Mahi Mahi fillets are about 1/2 inch thick, so the fish should be done in 4 to 6 minutes. If your fillets are thicker, cook them a few minutes more.

Transfer the fish to a platter or individual plates and serve immediately. Pass the pineapple salsa at the table.

Adapted from Williams-Sonoma Grill Master, Fred Thompson (Weldon Owen, 2011).

Submitted by Barb L.