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.