Go Back
Print Recipe

Grilled Chipotle Mahi Mahi with Pineapple Salsa

Smokey, sweet, and slightly spicy dry-rubbed Mahi paired with refreshing pineapple salsa.
Prep Time30 minutes
Cook Time10 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: Avocado, Chipotle, Dinner Recipes, Fish Dinner Recipes, Mahi Mahi, Pineapple
Servings: 4 people
Cost: $20

Ingredients

  • 1-2 lbs Mahi Mahi (about 2-4 filets)
  • 2 tbsp avocado or olive oil

Dry Rub

  • 2 tsp paprika
  • 2 tsp chipotle pepper powder
  • 1 tsp garlic salt/garlic powder
  • 1 tsp dried onion
  • 4 tsp coconut sugar (sub brown sugar)
  • 1/2 tsp pepper
  • 1/2 tsp cayenne (optional)
  • salt to taste

Pineapple Salsa

  • 1/2 of a pineapple - diced
  • 1 Fresno pepper - thinly sliced (optional)
  • 1/2 red bell pepper - diced
  • 1 tbsp finely chopped red onion
  • 1/4 cup finely chopped cilantro
  • juice of 1 lime

Avocado Salsa

  • 2 avocados - diced
  • 2 tbsp finely chopped red onion
  • 1/4 cup chopped cilantro
  • 1 small jalapeno - diced
  • juice of 1 lime
  • sea salt to taste

Instructions

  • Mix all dry rub ingredients together and rub onto Mahi. You may have some leftover depending on how much Mahi you use. Let the Mahi sit with the dry rub on for 10-15 minutes.
  • Meanwhile, combine all the ingredients for the pineapple salsa in a bowl and stir well. Set aside.
  • In another bowl, combine all of the ingredients for the avocado salsa and stir well. Set aside.
  • Preheat 2 tbsp of avocado oil in a cast-iron skillet. Alternatively, this can be made on the grill. Use a pastry brush to brush the avocado oil onto the fish filets and preheat the grill.
  • Place the Mahi on the desired cooking surface and cook for about 5 minutes per side until it has started to blacken. Flip the Mahi and cook another 5 minutes. The Mahi is done when the internal temperature reaches 135 degrees.