This Tropical Mahi Mahi dish is sure to please almost any palette topped with a deliciously sweet and spicy Pineapple-Mango Salsa that gives it a fresh tropical flare! Pair this flaky fish with a sweet and creamy coconut rice that will make an award winning combination to impress any guest! It’s a complete meal that can come together in under an hour! You’ll want to make this Tropical Mahi Mahi smothered in Pineapple-Mango Salsa again and again!
Not too long ago my husband and I surprised our son by taking him to Disney World for a couple of days, and then on a Disney Cruise for a week. I loved it all, but my husband could have done without the theme parks, crowds and long lines….and lets be honest…it might have been the happiest place on earth if we didn’t have those things!
The cruise was a whole other story though! Even my husband didn’t want to come home. We were all so sad to come home. The weather was amazing, our excursions were perfect, and Disney did make everything seem so much more….do I dare say magical?! My son wanted our stateroom attendant, Viveck, to come home and live with us and be his brother. (I wanted a Viveck to come home with us as well to make our beds and leave us chocolates and fun towel animals on our bed every night too! :))
Back to reality and life it was! We all want to take a piece of those magical vacations with us, and I seem to do that a lot through the food I cook. (Although, my husband seems to think I cook way to much curry and Indian food, so maybe that is my subconscious saying that there is a trip to India in my near future?! :)) So that is how our Tropical Mahi Mahi Topped with Pineapple-Mango Salsa came about.
When you are out in the middle of the ocean, it’s a no brainer to me to eat fish…I personally love it. I could eat fish almost every meal! If you are not a fishy kind of person, you could easily substitute chicken. Mahi Mahi is a super mild fish…a kind of beginner fish for those who are first trying fish and isn’t as powerful of a “fishy” taste, as say, salmon. Someone once told me that if the fish has a super strong “fishy” taste to it, it is a bad fish. It also helps to know the right place to buy your fish. Living landlocked in the center of the United States gives us an unfair advantage in our search for the freshest fish. I have always had pretty good luck at Costco. If you know a fish monger…even better, or let you husband go up to Alaska and fish…(it’s the one time I actually let him enjoy his hunting and fishing habits! HaHa) So I hope that helps in your quest to buy the perfect fish for you.
I always love a good fruit salsa….especially with Mango. It’s a double bonus with the sweet pineapple. If you want to make it sweet hot, which, by the way, is amazing, you can add a de-seeded finely diced jalapeño. To add a little creaminess to your salsa, try adding a diced avocado. Dinners like this are so fun because they are so versatile and you can cater it to you and your family. We love this paired with our Coconut Brown Rice. So Delicious!!
Let us know what you and your family love or how you change it up to work for you! We love your ideas. 🙂Print
Tropical Mahi Mahi Topped with Pineapple-Mango Salsa
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Seafood
- 4-6 Mahi Mahi Filets
- 1/4 fresh pineapple cut into bits (about 1 c.)
- 2 mangos, diced
- 3 green onions, finely diced
- 1/2 red bell pepper, finely diced
- 1/2-1 bunch cilantro, chopped
- 2 tsp. honey
- 2 tsp. vinegar
- 1 lime, juiced
- (Optional) 1 seeded & finely diced jalapeno
- S & P to taste
Coconut Brown Rice:
- 1 can coconut milk
- 1/2 c. water
- 2 Tbsp. sugar
- 1 c. Calrose Brown Rice, rinsed
- Pinch of salt
- Turn on oven to 450 degrees.
- While oven is heating, remove fish filets and pat dry with paper towel. Put them on a baking sheet with parchment paper or Silpat (if you don’t have those, just spray with oil to prevent fish from sticking). Once oven is heated, put fish into oven on pan and cook according to package directions (from frozen about 18-25 minutes but from fresh only about 10-15 minutes or until it gets flaky in the middle).
- Rinse 1 c. of Calrose rice (you can also use Basmati or Jasmine) and put into pot. Pour the can of coconut milk over top and add 1/4 c. water, pinch of salt, and the 2 Tbsp. of sugar. Bring to a boil and when it’s boiling, immediately turn down the heat to low, cover and set the timer for 20 minutes. The rice will be done when the liquid is all absorbed. You may need to stir the rice a couple times during cooking to prevent sticking.
- To make the salsa, finely chop all the ingredients and toss with honey, vinegar and lime juice. Salt & pepper to taste if desired.
- When fish and rice are done, put rice on the plate, top with the fish & then garnish with the pineapple mango salsa. Serve with a lime slice if desired for extra flavor! Enjoy!
- Rinsing your grains can help take off any bitter flavors left on them during growing and packaging, and lets be honest…we don’t really know how they are processed and shipped. 🙂
- Patting your fish, or any meat before baking, with a paper towel helps the fish to cook up without becoming soggy…you don’t need to mush the poor thing…just lightly pat it with a paper towel!
- Silpat mats are so amazing and well worth the purchase! They aren’t very expensive, are super easy to clean, and keep anything from sticking to your pan.
If you like this tropical island meal, be sure to check out our Grilled Peanut Ginger Chicken with Mango Cucumber Salsa or our Grilled Lime Chicken with Mango Salsa! Both equally delicious and keeps our island dreams alive and well! 🙂