Wednesday, September 22, 2010

Date Night Dinner: Grilled Mahi-Mahi with Mango-Pineapple Salsa

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When John and I have date night, I like to challenge myself into making a dish that's unusual.  That way, it feels like we're in a fancy restaurant trying something new.  This week, I made fish.  Fish isn't something I cook very often, I'm actually pretty afraid of it.  But, John and I both will order it out often.  Because it's the last few weeks of summer harvest and we got some cheap mangos and pineapples, I recalled this recipe which I have seen many times in many forms.  The original recipe that I based mine off of can be found at the Food Network website

Instead of using the sides that the Food Network suggested, I went with jasmine rice, one of my favorite things.  It also really brought out the flavors of the salsa.
Grilled Mahi-Mahi with Mango-Pineapple Salsa
4 Mahi-Mahi filets(6 ounces each)
1 teaspoon salt
1 teaspoon pepper
1 lime
1 mango, diced
1/2 pineapple, diced
1 red onion, diced
2 tablespoons cilantro, finely chopped
1 tablespoon fresh ginger, minced
1/4 cup olive oil

Make the salsa first.  I made it during the day, which is what the recipe suggested.  It did let the flavors marinate together.  I roughly chopped the pineapple, mango, cilantro, red onion, and minced the ginger.  I put it all into a small bowl and drizzled the olive oil over it, saving one tablespoon for the grill later on.  I stirred the salsa about once every 30 minutes, I didn't set a timer, it was just whenever I remembered it. 

Preheat the grill to medium-low heat.  Zest the lime and combine the zest with pepper and salt.  Rub the mixture onto the filets, a little on each side.  I rubbed about a tablespoon of olive oil onto the grate so the filets didnt stick.  They still got a little stuck, if you see above.  But, overall they came out whole.  I grilled them about 5 minutes on each side.  They were done perfectly. 

I laid out the filets and topped them with the salsa.  I had saved the pineapple from earlier in the day.  I rubbed lemon juice on the bottom so it didn't brown.

John said it was great and could be put in the "make again" pile.  That pile is pretty large though!  Anyway, it was a nice night together.  I'll save the dessert for another day.  I promise these desserts are coming.  Hopefully sometime next week; John is hoping it is sooner because it means I'll be making tiramisu again!

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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