Thursday, August 19, 2010

Mahi Mahi with Pineapple-Mango Salsa {tasty thursday}

Here's what you can have for dinner tonight! This salsa is super yummy over fish and I can imagine it would be delicious with chicken and shrimp as well. Also great for a cook-out because you can prepare the salsa beforehand. Here's the link to Pineapple Mango Salmon on Tasty Kitchen. I used Mahi Mahi instead because I can get it fresh here at the coast.

What you need:

* 5 whole Limes, Divided (juice Only)
* 1 pound Salmon Fillet (any fish would work! or shrimp or chicken)
* 5 Tablespoons Fresh Cilantro, Minced, Divided
* 2 Tablespoons Parsley, Minced
* 2 whole Mangoes
* ½ whole Pineapple
* 1 whole Sweet Red Bell Pepper
* 2 whole Plum Tomatoes
* 1 whole Jalapeno
* 4 whole Green Onions
* 2 Tablespoons Olive Oil (I did not use in Olive Oil, the juice from the limes was plenty of liquid and our fish did not stick)
* Kosher Salt And Freshly Ground Black Pepper

How to do it:

Start by squeezing 2 limes over the flesh side of the salmon fillet. Sprinkle with salt and pepper and 2 tablespoons cilantro and parsley. Allow to sit while you prep the salsa and preheat your grill to 500° F.


Peel and dice the mango and pineapple. Chop red pepper, tomatoes, jalapeƱo and green onions. Mix together. Squeeze in juice from remaining three limes. Stir in remaining 3 tablespoons cilantro, finely minced. Salt if desired. Allow to sit in the fridge for the flavors to combine while you grill the salmon.



When the grill is hot, spray fish lightly with olive oil to prevent sticking. Place flesh side down on the grill and cook for 3 minutes. Carefully flip the salmon to the skin side and continue cooking for 5 minutes. Remove from grill. Top with pineapple-mango salsa and serve.


Enjoy! I have enough salsa leftover to try it on some different things this weekend!

{words from the original recipe, pictures from me}

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