Today was Father’s Day and I needed something different to make for Macho Man’s (MM) special meal since we didn’t feel like eating at a restaurant. Well, at least not MM and me. Miss Fancy Pants (age 3) would eat out everyday if I let her. I was aiming for something light and fresh since it’s been hot and humid all week and we didn’t want a heavy meal weighing us down. Macho Man is particularly fond of pineapple and prefers mild, white fish to salmon, so I thought Mahi Mahi with pineapple salsa would make an excellent pairing. While I originally wanted to use cilantro to make the salsa (the word “salsa” is used lightly here), my cilantro plant kicked the bucket so I used basil instead for my herb. The combination was so flavorful that even MFP oohed and ahhed multiple times as she devoured the meal. I got her very highest compliment when she told me (pretending that I was a chef at a restaurant), “This meal was so yummy, Chef. It’s one of the best meals I’ve had. I will come back to eat at your restaurant every day because the food is so delicious and healthy.” Not to brag or anything, but this was one of the most scrumptious meals I’ve eaten in a long time. You definitely should try it. If you don’t have fresh pineapple, you can substitute a can of crushed pineapple with most of the juice drained. Just don’t try to grill it as you’ll end up with a big mess. But if you have it, go for the fresh. It makes a huge difference. Trust me. Since there are only a few ingredients in this recipe, each one is important. The garlic adds some savory to the sweetness of the pineapple. The macadamia nut oil was chosen for it’s mild, buttery flavor while the avocado oil was utilized for it’s neutral flavor and high smoke point. But if you don’t already have avocado and macadamia nut oil on hand, you can use avocado oil for both the salsa and brushing the pineapple and fish. Enjoy and Happy Father’s Day!!!
Mahi Mahi with Pineapple Basil Salsa
6 Mahi Mahi fillets (I used the frozen, wild Mahi Mahi from Costco and thawed per directions on bag)
1 fresh pineapple, sliced into rings (you don’t have to core as it softens when cooked, but you may if you prefer)
⅓ cup avocado oil for brushing pineapple rings and Mahi Mahi prior to grilling
⅓ cup macadamia nut oil
1 handful fresh basil, finely julienned or chopped
juice of ½ lemon
1 clove of fresh garlic, minced
½ tsp. salt
salt and pepper for seasoning
Prepare your grill to medium-high heat. Brush pineapple rings and Mahi Mahi with avocado oil. Generously season the fish with salt and pepper. Grill pineapple for about 2 minutes on each side, or until you see a nice grill marks. Remove to clean plate. Add fillets to grill. Cook for approximately 5 minutes on each side or until center is opaque. If the fillet sticks to the grill, it’s not yet ready to flip.
While fish is grilling, chop about five or six of the pineapple rings (to equal about a cup of chopped pineapple) and add to a small pan with macadamia nut oil, basil, lemon juice, garlic clove, and ½ tsp. salt over low heat. Stir and keep warm.
When fish is done, plate fillets with spoonfuls of salsa and serve remaining pineapple rings on the side. Or continue the theme through dessert and serve a pineapple ring beneath a giant scoop of vanilla ice-cream or lemon sorbet.
My Lazy Girl’s grilled pineapple “rings”, sans coring.
Pineapple “Salsa” warming on the stovetop (don’t cook too long or your basil will lose it’s vibrant hue)
Ta daaaaa! The dish completed, served with simply dressed greens.
I’m no food photographer, so this looks way more delicious in person.