Grilled Mahi-Mahi with Mango Reàl Glaze and Pineapple Salsa

How to Make Grilled Mahi-Mahi with Mango Reàl Glaze and Pineapple Salsa

1. 1

   Step 1: Make the pineapple salsa

   In a medium bowl combine the diced pineapple, finely chopped red onion, minced jalapeño, and chopped cilantro. Add 2 tablespoons of the lime juice, 1 tablespoon of olive oil, and about 3/4 teaspoon of the salt-and-pepper mixture (reserve the rest for the fish); toss to combine, taste and adjust seasoning. Cover and chill while you prepare the glaze and preheat the grill so flavors meld.

   For this step

   • 1 cupFresh pineapple, diced
   • 1/4 cupRed onion, finely chopped
   • 1 smallJalapeño, seeded and minced
   • 1/4 cupFresh cilantro, chopped
   • 3 tbspFresh lime juice
   
2. 2

   Step 2: Prepare the Reàl mango glaze

   In a small saucepan over medium heat, whisk together the Reàl mango puree, honey, and 1 tablespoon of lime juice with a pinch of the salt-and-pepper mixture. Bring to a gentle simmer and cook, stirring, 3–4 minutes until slightly thickened and glossy; remove from heat and keep warm. The glaze should coat the back of a spoon.

   For this step

   • 1/2 cupReàl Mango Puree
   • 1 tbspHoney
   
3. 3

   Step 3: Season and oil the fish

   Pat the mahi-mahi fillets dry with paper towels. Brush both sides lightly with the remaining olive oil and season evenly with the remaining salt-and-pepper mixture. Lightly oil the grill grates or a grill pan to prevent sticking.
   
4. 4

   Step 4: Grill the mahi-mahi and glaze

   Preheat a grill to medium-high (about 400°F / 200°C). Place the fillets skin-side down (if skin-on) and grill 3–5 minutes until they release easily and have good char. Flip and grill 2–4 more minutes until opaque and just cooked through (internal temperature ~135–140°F / 57–60°C). In the final 1 minute of grilling, brush 1–2 tablespoons of the mango glaze onto each fillet and let it set—do not over-sauce to avoid burning.
   
5. 5

   Step 5: Rest and serve with salsa

   Transfer the grilled mahi to a platter and let rest 2 minutes. Spoon remaining mango glaze over the fillets, top with a generous scoop of pineapple salsa, and serve immediately with lime wedges on the side.

1. In a medium bowl combine the diced pineapple, finely chopped red onion, minced jalapeño, and chopped cilantro. Add 2 tablespoons of the lime juice, 1 tablespoon of olive oil, and about 3/4 teaspoon of the salt-and-pepper mixture (reserve the rest for the fish); toss to combine, taste and adjust seasoning. Cover and chill while you prepare the glaze and preheat the grill so flavors meld.
2. In a small saucepan over medium heat, whisk together the Reàl mango puree, honey, and 1 tablespoon of lime juice with a pinch of the salt-and-pepper mixture. Bring to a gentle simmer and cook, stirring, 3–4 minutes until slightly thickened and glossy; remove from heat and keep warm. The glaze should coat the back of a spoon.
3. Pat the mahi-mahi fillets dry with paper towels. Brush both sides lightly with the remaining olive oil and season evenly with the remaining salt-and-pepper mixture. Lightly oil the grill grates or a grill pan to prevent sticking.
4. Preheat a grill to medium-high (about 400°F / 200°C). Place the fillets skin-side down (if skin-on) and grill 3–5 minutes until they release easily and have good char. Flip and grill 2–4 more minutes until opaque and just cooked through (internal temperature ~135–140°F / 57–60°C). In the final 1 minute of grilling, brush 1–2 tablespoons of the mango glaze onto each fillet and let it set—do not over-sauce to avoid burning.
5. Transfer the grilled mahi to a platter and let rest 2 minutes. Spoon remaining mango glaze over the fillets, top with a generous scoop of pineapple salsa, and serve immediately with lime wedges on the side.