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Blackened Mahi Mahi with Pineapple Salsa

Prep time: 25 minutes

Total: 45 minutes

Serves 4


1-1/2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon ground ginger

1/2 teaspoon smoked paprika

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground red pepper

2 tablespoons olive oil

4 mahi mahi fillets (4 oz each)

olive oil spray

fresh tomatoes, chopped

1 cup fresh pineapple, peeled, chopped

1 jalapeno pepper, seeded, chopped

1/2 cup chopped red onion

2 tablespoons chopped fresh cilantro

1 teaspoon ground cumin

1 teaspoon minced garlic

1 lime, juiced


Combine the 1-1/2 teaspoons cumin, the garlic powder, dried oregano, ground ginger, smoked paprika, salt and black and red peppers in small bowl. Stir in olive oil to make a saucy paste; divide mixture in half and set aside one portion.

Brush half of the paste on fish fillets; set aside. Lightly spray grill or grill pan with olive oil spray. Heat to high heat; when hot, add fish and cook 3 to 4 minutes per side, turning once.

Meanwhile, combine tomatoes, pineapple, jalapeno, red onion, cilantro, the 1 teaspoon cumin, the garlic and lime juice in medium bowl; set aside.

Remove fish from grill once it flakes easily with a fork. Brush remaining paste on cooked fish. Serve with Pineapple Salsa.

Blackened Mahi Mahi with Mango Salsa