Mahi mahi is a hearty fish that is quite filling. I love pan-searing fillets as a main course and creating fruit-based salsas to pull a little bit of natural sweetness into the meal. This Pan-Grilled Mahi Mahi with Pineapple Salsa was served atop a bed of Coconut Cauliflower Rice. It made for what felt like a completely decadent – yet completely Whole30 – dinner.
For the Pineapple Salsa:
1 8-ounce can pineapple tidbits, drained
1/4 cup fine diced red onion
1 small handful cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
Drain pineapple and pour into a bowl. Add diced onion, salt and pepper. Chop cilantro and add to salsa mix. Zest lime and squeeze juice into the bowl. Stir to combine and set aside until ready to serve.
For the Grilled Mahi Mahi:
2 mahi mahi fillets (about 5 ounces each)
2 teaspoons Cajun seasoning
2 pinches sea salt
2 tablespoons, plus 1 teaspoon olive oil
Lime wedges for garnish
Dry mahi mahi fillets with a paper towel and place on a plate. Rub each filet with olive oil (about 1 teaspoon total). Sprinkle liberally with Cajun seasoning and rub into both sides of the fillets. Rub a pinch of salt into each.
Heat 2 tablespoons olive oil over high heat on the stove. Once heated, carefully place seasoned fillets into the pan. Cook for about 5 minutes and flip over, cooking for 3 minutes on other side.
Remove fish from pan. Serve on top of a bed of Coconut Cauliflower Rice (or vegetable of your choice). Top with Pineapple Salsa and garnish with lime.