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Grilled Mahi Mahi Fillets with Pineapple Salsa

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Cajun-seasoned fish recipe for the grill topped with a spicy fresh pineapple salsa with some lime juice and mint

  • 25 prep time (minutes)

  • 25 total time (minutes)

  • servings

5.00 of 5 (1 ratings)

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Ingredients

  • PAMĀ® Grilling Spray
  • 4 mahi mahi fillets (about 4 ounces each), thawed if frozen
  • 1/2 teaspoon Cajun seasoning
  • 1/8 teaspoon salt
  • 2 slices (about 1/2-inch thick) fresh pineapple
  • 1 can (10 oz each) Ro*TelĀ® Original Diced Tomatoes & Green Chilies, drained
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons lime juice
  • 1 tablespoon chopped fresh mint leaves

Directions

  1. Spray cold grate of gas grill with grilling spray. Preheat grill for medium-high heat.
  2. Sprinkle fish with Cajun seasoning and salt. Place fish and pineapple on grill. Cook 3 minutes per side, turning once, or until fish flakes easily with fork and pineapple has grill marks.
  3. Remove and discard core from pineapple; chop pineapple. Combine pineapple with drained tomatoes, onion, lime juice and mint. Serve salsa over fish.

Nutrition Information Per Serving

  • 133 calories

  • 1 gram total fat

  • 22 gram protein

View Complete Nutrition Information

Nutrition Information
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Amount per Serving
Calories 133  
  % Daily Value*
Total fat 1 gram 2%
Saturated fat 0 gram 1%
Cholesterol 83 mg 28%
Sodium 403 mg 17%
Carbohydrate 8 gram 3%
Dietary fiber 1 gram 5%
Sugars 5 gram
Protein 22 gram
Vitamin A   9%
Vitamin C   43%
Calcium   4%
Iron   10%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information

Cook’s Tip

Grill fish on piece of aluminum foil, sprayed with grilling spray, for easier clean-up. For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

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Grilled Mahi Mahi Fillets with Pineapple Salsa

Cajun-seasoned fish recipe for the grill topped with a spicy fresh pineapple salsa with some lime juice and mint

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  • Wayne Newman

    June 09, 2016

    This recipe is great, but I am from the South and I like a little heat, don't drain the juice from the Rotel tomatoes.Fix the recipe as is, but leave in the juice and let the salsa set in the refrigerator for at least two hours to soak up the juice; then drain the liquid and you will not only the sweetness of the pineapple, but you will have a little more spiciness with the salsa. Either way this is a great, quick, and very easy recipe.


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