Grilled Mahi Mahi with Pineapple Salsa: A Tropical Delaware Delight

Introduction

There is nothing quite like the sizzle of fresh seafood hitting a hot grill, especially when that seafood is mild, flaky Mahi Mahi. This Delaware-inspired Grilled Mahi Mahi recipe captures the essence of coastal dining, bringing a burst of tropical flavor right to your backyard. The secret lies in the contrast between the savory, perfectly seared fish and the bright, acidic sweetness of the fresh pineapple salsa. It is a combination that feels indulgent yet remains incredibly light and healthy.

Using an Arteflame grill for this recipe elevates the experience entirely. The solid steel cooktop allows you to sear the fish to perfection without the worry of delicate fillets falling through the grates, while simultaneously caramelizing the sugars in the pineapple salsa if you choose to warm it up. Whether you are hosting a summer cookout or simply looking for a quick, gourmet weeknight dinner, this dish promises to impress with its vibrant colors and complex flavor profile. It is seafood done right—simple, fresh, and full of zest.

Ingredients

The Fish

• 4 Mahi Mahi fillets (approx. 6 oz each), fresh or thawed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Sea salt and freshly cracked black pepper to taste
• Lemon wedges (for garnish)

The Pineapple Salsa

• 2 cups fresh pineapple, diced small
• 1/2 red onion, finely chopped
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (keep seeds for extra heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 large lime
• Pinch of sea salt

Instructions

Step 1: Prepare the Pineapple Salsa

1. In a medium-sized mixing bowl, combine the diced pineapple, red onion, red bell pepper, and minced jalapeño.
2. Add the chopped cilantro and squeeze the fresh lime juice over the mixture.
3. Season with a pinch of sea salt and toss everything gently until well combined.
4. Cover the bowl and place it in the refrigerator for at least 15 to 20 minutes. Allowing it to rest lets the flavors meld together, creating a juicier and more cohesive salsa.

Step 2: Fire Up the Arteflame Grill

1. Build a fire in the center of your Arteflame grill using charcoal or wood. Allow it to burn down until the center grate is extremely hot (over 600°F) and the outer flat cooktop reaches a medium-high searing temperature.
2. Lightly oil the flat steel cooktop with vegetable oil or a grill-specific seasoning oil to ensure a non-stick surface.
3. Make sure the surface is hot enough that water beads up and sizzles immediately upon contact.

Step 3: Season the Mahi Mahi

1. Pat the Mahi Mahi fillets dry with a paper towel. Removing excess moisture is crucial for getting a golden-brown sear.
2. Brush both sides of the fillets generously with olive oil.
3. In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this spice blend evenly over both sides of the fish.

Step 4: Grill the Fish

1. Place the Mahi Mahi fillets directly onto the hot flat cooktop of the Arteflame. You should hear an immediate, aggressive sear.
2. Cook for about 3 to 4 minutes on the first side without moving it. This allows a crust to form, which naturally releases the fish from the steel.
3. Flip the fillets carefully. Cook for another 3 to 4 minutes on the other side, or until the fish is opaque and flakes easily with a fork. Ideally, the internal temperature should reach 145°F.

Step 5: Assemble and Serve

1. Remove the fish from the grill and let it rest for a minute to redistribute the juices.
2. Plate the fillets and top generously with the chilled pineapple salsa.
3. Serve immediately with fresh lemon wedges on the side for an extra pop of citrus.

Tips

Grilling fish can sometimes be intimidating, but the flat cooktop of the Arteflame makes it significantly easier. The most important tip for this recipe is patience; do not try to flip the Mahi Mahi too early. If the fish sticks to the surface, it usually means it hasn't finished searing and forming its crust. Give it another 30 seconds, and it should release naturally. Additionally, ensure your pineapple is ripe but firm. If the pineapple is too soft, the salsa can become mushy; you want that crisp texture to contrast with the tender fish.

Another pro-tip is regarding the temperature of your ingredients. While the salsa should be cool and refreshing, take the fish out of the refrigerator about 15 minutes before grilling. Cooking protein that is ice-cold straight from the fridge can lead to uneven cooking, where the outside burns before the inside is done. Bringing it closer to room temperature ensures a perfectly moist and evenly cooked fillet every time.

Variations

This recipe is incredibly versatile, allowing you to adapt the flavors to suit your palate or whatever ingredients you have on hand. Mahi Mahi is a mild canvas, so do not be afraid to experiment with different fruit salsas or seasoning blends. You can easily shift the flavor profile from Caribbean to Mediterranean or even Cajun with just a few tweaks. Here are some excellent variations to try:

• Mango Salsa Twist: Swap the pineapple for ripe mangoes for a creamier, sweeter salsa that pairs beautifully with spicy seasoning.
• Spicy Cajun Kick: Replace the paprika and garlic rub with a heavy coating of Cajun blackening seasoning for a bolder, smokier flavor.
• Fish Tacos: Flake the grilled fish and serve it inside warm corn tortillas with the salsa and a drizzle of chipotle mayo.
• Citrus Butter Finish: Skip the salsa and finish the grilled fish with a compound butter made from lemon zest, parsley, and garlic.
• Avocado Addition: Dice fresh avocado into the pineapple salsa right before serving for added creaminess and healthy fats.

Best pairings

To turn this Grilled Mahi Mahi into a complete, well-rounded meal, you want sides that complement the tropical and light nature of the dish without overpowering it. Since the main protein is lean and the topping is acidic, starchy or creamy sides work wonders to balance the palate. Think about textures and colors when plating to create a restaurant-quality experience right at home. The goal is to keep the meal feeling fresh and summery.

Here are some of the best pairings for this dish:

• Coconut Rice: The subtle sweetness of coconut milk in fluffy white rice mirrors the tropical vibe of the pineapple salsa perfectly.
• Grilled Asparagus: Toss asparagus spears on the Arteflame alongside the fish for a smoky, charred vegetable side.
• Quinoa Salad: A cold quinoa salad with cucumber and feta adds a nutty texture and keeps the meal gluten-free.
• Crisp Sauvignon Blanc: The acidity and citrus notes of a Sauvignon Blanc or a dry Pinot Grigio cut through the sweetness of the fruit and cleanse the palate.

Conclusion

Grilled Mahi Mahi with Pineapple Salsa is more than just a recipe; it is a celebration of fresh ingredients and open-fire cooking. The combination of the smoky, savory fish and the sweet, tangy salsa creates a harmony of flavors that is hard to beat. By using the Arteflame grill, you achieve a professional-grade sear that locks in moisture, ensuring that every bite is tender and delicious. This dish proves that healthy eating does not have to be boring or complicated.

We hope this recipe becomes a regular in your outdoor cooking rotation. It is quick enough for a busy weeknight yet elegant enough for a weekend dinner party. Gather your friends and family around the grill, enjoy the warmth of the fire, and dig into a meal that tastes like a tropical vacation. Don't forget to share your culinary creations with us—we love seeing how you make these recipes your own!