Grilled Mahi Mahi with Pineapple Salsa

Instructions

1. Step 1

   Preheat a clean grill to high heat.

   Timer: 5 min (fixed)

   Cookware: grill

2. Step 2

   Combine the pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, and one-third of the salt in a mixing bowl. Set the salsa aside while the fish cooks.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 gr Cilantro, 1.0 piece Jalapeno Pepper, 45.0 ml Lime Juice, 330.0 gr Pineapple, 75.0 gr Red Bell Pepper, 40.0 gr Red Onion, 2.0 gr Salt

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Pat the mahi mahi dry. Coat it with the olive oil, then season all sides with the remaining salt, black pepper, and cumin.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 4.0 piece Mahi-Mahi, 30.0 ml Olive Oil, 4.0 gr Salt

   Cookware: cutting board

4. Step 4

   Place the seasoned fillets on the grill and cook without moving them until grill marks form and they release readily.

   Timer: 4 min (fixed)

   Cookware: grill, tongs

5. Step 5

   Turn the fillets and continue grilling until the thickest part reaches 63°C.

   Timer: 3 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

6. Step 6

   Rest the mahi mahi briefly, then serve each fillet topped with pineapple salsa.

   Timer: 3 min (fixed)

   Cookware: tongs