Pineapple Salsa Mahi Recipes

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MAHI MAHI WITH PINEAPPLE SALSA

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

Provided by lazyme

Categories     Mahi Mahi

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7



Mahi Mahi With Pineapple Salsa image

Steps:

  • In a heavy sauté pan over medium high heat, place one tablespoon vegetable oil.
  • Season the mahi mahi with blackening spice and cook for three minutes on each side (or until done).
  • Remove the filets from the pan and set aside.
  • In a medium-sized bowl, combine the pineapple, jalapeño pepper, cilantro, and red pepper and serve this mixture over the mahi mahi filets.

2 mahi mahi fillets (6 to 8 oz ea)
1/2 fresh pineapple, chopped 1/4-inch-inch cubes
1 jalapeno pepper, diced fine
2 sprigs cilantro, coarsely chopped
1/2 red pepper, diced fine
1 tablespoon vegetable oil
1 tablespoon blackening seasoning

PINEAPPLE SALSA

A fruit and vegetable salsa! Serve over chicken, fish, or pork, or as a side dish.

Provided by SVPORTER

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 20m

Yield 8

Number Of Ingredients 11



Pineapple Salsa image

Steps:

  • In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 19.3 g, Fat 0.5 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 226.8 mg, Sugar 4.8 g

1 cup finely chopped fresh pineapple
½ cup diced red bell pepper
½ cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained and rinsed
¼ cup chopped onions
2 green chile peppers, chopped
¼ cup orange juice
¼ cup chopped fresh cilantro
½ teaspoon ground cumin
salt and pepper to taste

MAHI-MAHI WITH FRESH PINEAPPLE SALSA

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



Mahi-Mahi With Fresh Pineapple Salsa image

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

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

SEARED MAHI MAHI WITH GRILLED MANGO-PINEAPPLE SALSA, GREEN RICE, AND BLACK BEANS

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 36



Seared Mahi Mahi with Grilled Mango-Pineapple Salsa, Green Rice, and Black Beans image

Steps:

  • Make the Green Rice: Combine the water and rice in saucepan with a tight-fitting lid. Season the water with salt. Bring to a boil, lower the heat, and simmer, covered, until tender, about 20 minutes. Set the rice aside, covered, for 10 minutes. Fluff the rice with a fork and stir in the chimichurri. Set aside, covered, until ready to use.
  • Meanwhile, make the Black Beans: Heat the oil in the saucepan over medium-high heat. Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add the bell pepper and onion and cook, stirring, until soft, about 8 minutes. Stir in the black beans and sugar. Bring to boil, lower the heat, and simmer for 5 minutes. Add the vinegar and season with salt and pepper. Set aside, covered, until ready to use.
  • Make the Salsa: Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until charred, about 2 minutes. Transfer the rings to a cutting board and chop.
  • In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set aside. (The salsa can be prepared up to 2 days in advance.)
  • Make the mahi mahi: Arrange the fillets in baking pan, season with salt and pepper, and rub with the zest. Preheat a cast iron skillet over medium heat for 5 minutes. Raise the heat to high and heat the butter and oil. Working in batches, if necessary, sear the halibut fillets, turning once, until well browned and just cooked through, about 3 minutes per side.
  • Divide the rice and beans among the center of 6 plates, top with the fillets, and spoon some the salsa over each.
  • In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, parsley, cilantro, oregano leaves, garlic, and lime juice and pulse until finely chopped. Transfer the herb mixture to the bowl of onion and stir to combine. Season the chimichurri with salt and pepper.

3 1/2 cups water
2 cups long-grain rice
Kosher salt
2 cups Chimichurri, recipe follows
3 tablespoons olive oil
1 teaspoon cumin seeds
2 red bell pepper, cored, seeded, and chopped
1 large Spanish onion, chopped
Three (12-ounce) cans black beans, rinsed and drained
1/2 teaspoon sugar
Sherry vinegar, to taste
Kosher salt and freshly ground black pepper
1/2 pineapple, cored, peeled and sliced into 1/4-inch rings
1 mango, peeled, pitted, and chopped
1/2 red bell pepper, cored, seeded, and chopped
1/2 red onion, chopped
3 tablespoons chopped cilantro leaves
3 tablespoons olive oil
1 tablespoon peeled, minced fresh ginger
1 jalapeno, or to taste, chopped
1 to 2 limes, juiced
Kosher salt and freshly ground black pepper
Six 6-ounce mahi mahi fillets
Kosher salt and freshly ground black pepper
3 limes, zested
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 Spanish onion
1/3 cup olive oil
1/3 cup freshly squeezed lime juice
1 bunch fresh flat-leaf parsley
1 bunch fresh cilantro leaves
3 sprigs fresh oregano, leaves picked
2 large cloves garlic
1 jalapeno, stemmed and chopped
Kosher salt and freshly ground black pepper

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