Best 9 Grilled Mahimahi With Pineapple Sambal Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Grilled mahimahi with pineapple sambal is a dish that will tantalize your taste buds with its burst of flavors and textures. With juicy grilled mahimahi as the centerpiece, this recipe pairs it with a vibrant and tangy pineapple sambal. The sweet and savory notes of the sambal provide a delightful contrast to the delicate flavor of the fish. Served with steamed rice or a side of grilled vegetables, this dish transports you to a tropical paradise with every bite. Get ready to embark on a culinary journey and master the art of making this delectable grilled mahimahi with pineapple sambal.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED MAHIMAHI WITH PINEAPPLE SAMBAL



Grilled Mahimahi with Pineapple Sambal image

Categories     Fish     Pepper     Pineapple     Summer     Grill/Barbecue     Shallot     Cilantro     Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

2 garlic cloves, finely chopped
3 oz shallots, halved lengthwise and thinly sliced crosswise (2/3cup)
3 tablespoons vegetable oil
2 fresh Thai or serrano chiles (2 to 3 inches long), minced, including seeds
3/4 pineapple (preferably not labeled "super sweet"), peeled, cored, and cut into 1/2-inch cubes (4 cups)
1 1/2 tablespoons Asian fish sauce
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup coarsely chopped fresh cilantro
6 (1- to 1 1/2-inch-thick) pieces mahimahi fillet with skin (6 oz each)

Steps:

  • Cook garlic and shallots in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until softened, 3 to 5 minutes. Add chiles and pineapple, then sauté over moderately high heat, stirring occasionally, until pineapple is softened, 4 to 5 minutes. Add fish sauce, sugar, and salt and sauté sambal, stirring, 30 seconds. Cool to room temperature, then stir in cilantro.
  • While sambal is cooling, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
  • Brush fish all over with remaining tablespoon oil, then season with salt. Grill, skin sides down, on lightly oiled grill rack, covered only if using gas grill, until skin is crisp, 4 to 5 minutes. Turn fish over and grill until just cooked through, 4 to 5 minutes more. Serve fish with sambal.

MAHI-MAHI WITH PINEAPPLE GLAZE, PEPPERS AND COCONUT RICE



Mahi-Mahi with Pineapple Glaze, Peppers and Coconut Rice image

Provided by Anne Burrell

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 22

Vegetable oil, for the pan
1 shallot, finely diced
1 teaspoon kosher salt
2 cups coconut milk
1 cup short-grain rice
Neutral oil, for the pan
3 cloves garlic, minced
1-inch piece ginger, grated
1 teaspoon sambal
Kosher salt
3 scallion ends, finely chopped
1 cup pineapple juice
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons Dijon mustard
1 lime, zest and juice
Olive oil, for the pan
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 red onion, thinly sliced
1 teaspoon kosher salt
2 fillets mahi-mahi

Steps:

  • For the coconut rice: Heat the oil in a medium saucepot over medium heat. Add the shallots and salt and cook until translucent, about 2 minutes. Add the coconut milk and rice and bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes. Remove lid and fluff the rice.
  • For the pineapple glaze: Heat a medium saucepan over medium heat and add oil to coat. Add the garlic and ginger and cook until soft and fragrant, about 2 minutes. Be sure to stir often because the sugars will burn quickly! Then add the sambal and salt. Add the scallions and cook until soft, about 2 more minutes. Then, add the pineapple juice, soy sauce, brown sugar, Dijon mustard and lime juice and zest. Bring to a boil then reduce to a simmer. Cook until reduced by one-quarter and thick and glossy, about 10 minutes.
  • For the mahi-mahi and peppers: Heat a grill pan to medium high. Coat the grill pan in olive oil. Add the peppers and onions and cook until browned, slightly charred and beginning to soften. Move the peppers to the side of the grill pan. Add a bit more olive oil. Salt the mahi-mahi on both sides. Sear the fish on each side until golden brown, about 3 minutes per side.
  • Coat the mahi-mahi with the pineapple glaze using a pastry brush. Flip the fish and coat generously on the reverse side. Cook for an additional 2 minutes. Remove from the pan and serve with the coconut rice and grilled peppers. Aloha!

GRILLED MAHI-MAHI WITH MOJO



Grilled Mahi-Mahi with Mojo image

Provided by Food Network Kitchen

Categories     main-dish

Time 17m

Yield 2 servings

Number Of Ingredients 9

2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, plus extra for brushing
1/4 cup freshly squeezed lime juice (about 2 limes)
1/2 teaspoon kosher salt
2 tablespoons chopped fresh cilantro leaves plus 2 sprigs for garnish
Two 5- to 6-ounce mahi-mahi fillets
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Mixed greens, for serving

Steps:

  • Put the garlic and olive in a small microwave-safe bowl, cover with plastic, and microwave on HIGH until the garlic is soft and aromatic, 1 to 2 minutes. (Alternatively, heat the oil and garlic in a small saucepan over medium heat until the garlic is softened.) Stir in the lime juice, cilantro leaves, and salt. Set aside until ready to serve.
  • Prepare an outdoor grill to medium high heat. Brush the fillets all over with olive oil and season generously with salt and pepper. Lay the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner--if it sticks, cook it a bit longer and try again). Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
  • Place a bed of greens on 2 plates. Divide the fish between the plates and brush with some of the mojo. Garnish with cilantro sprigs and serve with the sauce.

Nutrition Facts : Calories 253 calorie, Fat 15 grams, SaturatedFat 2 grams, Carbohydrate 4 grams, Fiber 0.5 grams

GRILLED MAHI-MAHI WITH PINEAPPLE SALSA



Grilled Mahi-mahi With Pineapple Salsa image

Make and share this Grilled Mahi-mahi With Pineapple Salsa recipe from Food.com.

Provided by MsKittyKat

Categories     Mahi Mahi

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 10

2 cloves garlic, finely chopped
3 ounces shallots, halved lengthwise and thinly sliced crosswise (2/3cup)
3 tablespoons vegetable oil
2 fresh serrano chilies, minced,including seeds (2 to 3 inches long)
3/4 pineapple, peeled,cored,and cut into 1/2 inch cubes (4 cups, preferably not labeled "super sweet")
1 1/2 tablespoons asian fish sauce
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup coarsely chopped fresh cilantro
6 (6 ounce) mahi mahi fillets, with skin 1 to 1 1/2 inch-thick

Steps:

  • Cook garlic and shallots in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until softened, 3 to 5 minutes.
  • Add chiles and pineapple, then sauté over moderately high heat, stirring occasionally, until pineapple is softened, 4 to 5 minutes.
  • Add fish sauce, sugar, and salt and sauté sambal, stirring, 30 seconds.
  • Cool to room temperature, then stir in cilantro.
  • Brush fish all over with remaining tablespoon oil, then season with salt.
  • Grill, skin sides down, on lightly oiled grill rack, until skin is crisp, 4 to 5 minutes.
  • Turn fish over and grill until just cooked through, 4 to 5 minutes more.
  • Serve fish with sambal.
  • I have grilled these indoors using a grill pan with good results.

Nutrition Facts : Calories 249.8, Fat 8.1, SaturatedFat 1.2, Cholesterol 124.1, Sodium 597, Carbohydrate 11.2, Fiber 0.9, Sugar 6.4, Protein 32.5

EASY GRILLED MAHI MAHI



Easy Grilled Mahi Mahi image

Pair with a glass of Vinho Verde Estreia. Perfect for summer, grilling season, and 4th of July!

Provided by Kim

Categories     Seafood     Fish     Mahi Mahi

Time 15m

Yield 3

Number Of Ingredients 11

1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
3 (4 ounce) fillets wild-caught skin-on mahi-mahi fillets
3 tablespoons olive oil
2 tablespoons lemon juice

Steps:

  • Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
  • Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
  • Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 2.7 g, Cholesterol 82.1 mg, Fat 14.6 g, Fiber 0.7 g, Protein 21.2 g, SaturatedFat 2.1 g, Sodium 488.6 mg, Sugar 0.6 g

GRILLED MAHI-MAHI WITH TOMATILLO-AVOCADO SALSA AND PINEAPPLE



Grilled Mahi-Mahi with Tomatillo-Avocado Salsa and Pineapple image

Provided by Charlie Jones

Categories     Fish     Fruit     Vegetable     Quick & Easy     Backyard BBQ     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
1/2 pound tomatillos, husked, rinsed, cored, chopped
1 large avocado, halved, pitted, peeled
1/2 jalapeño chile with seeds, stemmed
1/4 cup chopped fresh cilantro
1 green onion, chopped
4 (7- to 8-ounce) mahi-mahi fillets
1 tablespoon extra-virgin olive oil
1 cup diced peeled cored pineapple

Steps:

  • Spray grill rack with nonstick spray and prepare barbecue (medium-high heat).Blend next 5 ingredients in processor to coarse puree; season salsa with salt.
  • Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side. Transfer to plates. Top with salsa and pineapple.

GRILLED MAHI MAHI



Grilled Mahi Mahi image

Instead of grilling out the usual hamburgers or chicken breasts, prepare this grilled mahi mahi and reel in raves! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 16

3/4 cup reduced-sodium teriyaki sauce
2 tablespoons sherry or pineapple juice
2 garlic cloves
8 mahi mahi fillets (6 ounces each)
TROPICAL FRUIT SALSA:
1 medium mango, peeled and diced
1 cup chopped seeded peeled papaya
3/4 cup chopped green pepper
1/2 cup cubed fresh pineapple
1/2 medium red onion, chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh mint
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon lime juice
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper flakes

Steps:

  • In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 124mg cholesterol, Sodium 204mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

GRILLED MAHI MAHI



Grilled Mahi Mahi image

This recipe is great either on the grill or in the oven broiler. The tomatoes give it a little bite. My entire family loves it, even my pickiest eater. In the winter I make this dish in my oven or broiler. The amounts I gave are approximate. I use two cans of tomatoes when I want more 'bite,' only one can when I want less. I like a lot of garlic so I generally use a lot.

Provided by Helene Rose-Carson

Categories     Seafood     Fish     Mahi Mahi

Time 55m

Yield 12

Number Of Ingredients 9

5 pounds skinned, deboned mahi mahi, cut into chunks
¾ (4.5 ounce) jar bottled minced garlic
½ cup butter, diced
1 large onion, diced
1 ½ lemons, juiced
½ cup dry white wine
1 ½ (10 ounce) cans diced tomatoes with green chile peppers
salt and pepper to taste
8 ounces shredded pepperjack cheese

Steps:

  • Preheat grill for high heat.
  • Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.
  • Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.

Nutrition Facts : Calories 336.6 calories, Carbohydrate 7.1 g, Cholesterol 179.5 mg, Fat 15.3 g, Fiber 2 g, Protein 40.1 g, SaturatedFat 8.6 g, Sodium 480.4 mg, Sugar 0.6 g

MAHI-MAHI WITH FRESH PINEAPPLE SALSA



Mahi-Mahi With Fresh Pineapple Salsa image

We love mahi mahi and pineapple and hope to try this Hawaiian dish soon. From Diabetic Cooking. The salsa can be prepared 1-2 days in advance.

Provided by lazyme

Categories     Mahi Mahi

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups fresh pineapple, diced
1/4 cup red bell pepper, finely chopped
1/4 cup green bell pepper, finely chopped
2 tablespoons fresh cilantro, finely chopped
2 tablespoons fresh lime juice, divided
1/2 teaspoon red pepper flakes
1/2 teaspoon lime zest
nonstick cooking spray, as needed
4 mahi mahi fillets (4-ounces each)
1 tablespoon olive oil
1/2 teaspoon white pepper, freshly ground

Steps:

  • To prepare Pineapple Salsa, combine pineapple, red and green peppers, cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in medium bowl.
  • (Pineapple Salsa may be prepared 1 to 2 days ahead and refrigerated.).
  • Preheat broiler.
  • Spray rack of broiler pan with cooking spray.
  • Rinse mahi-mahi and pat dry with paper towels.
  • Place mahi-mahi on rack.
  • Combine remaining 1 tablespoon lime juice and olive oil; brush on mahi-mahi.
  • Broil mahi-mahi, 4 inches from heat, 2 minutes.
  • Turn and brush second side with olive oil mixture; sprinkle with white pepper.
  • Continue to broil 2 minutes or until mahi-mahi flakes easily when tested with fork.
  • Serve with Pineapple Salsa.

Nutrition Facts : Calories 242.5, Fat 5, SaturatedFat 0.9, Cholesterol 148.9, Sodium 181.3, Carbohydrate 10.1, Fiber 1.4, Sugar 6.9, Protein 38.4

Tips:

  • Choose the right fish: Mahimahi is a firm-fleshed fish that holds up well to grilling. Other good options include swordfish, tuna, and salmon.
  • Use fresh pineapple: Fresh pineapple adds a bright, tropical flavor to the dish. If you don't have fresh pineapple, you can use canned pineapple, but be sure to drain it well.
  • Make sure the grill is hot: A hot grill will help to sear the fish and prevent it from sticking. Aim for a grill temperature of around 400 degrees Fahrenheit.
  • Don't overcook the fish: Mahimahi is a delicate fish that cooks quickly. Overcooking will make it dry and tough. Cook the fish for just a few minutes per side, or until it is cooked through.
  • Serve the fish with a flavorful sauce: A simple sauce made with pineapple, soy sauce, and ginger is a great way to add extra flavor to the dish. You can also serve the fish with a dollop of tartar sauce or a squeeze of lemon.

Conclusion:

Grilled mahimahi with pineapple sambal is a delicious and easy-to-make dish that is perfect for a summer cookout. The fish is grilled to perfection and the pineapple sambal adds a bright, tropical flavor. Serve the fish with your favorite sides, such as rice, grilled vegetables, or a salad.

Related Topics