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BBQ Mahi Mahi With Pineapple Salsa - Fresh, Bright, and Ready for the Grill

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Mahi Mahi: 4 fillets (about 6 ounces each), skin-on if available
  • Olive Oil: 2 tablespoons for brushing
  • Spice Rub: 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
  • Lime: 1 lime, zested and juiced (half for fish, half for salsa)
  • Pineapple: 2 cups finely diced fresh pineapple (fresh is best)
  • Red Onion: 1/3 cup finely diced
  • Jalapeño: 1 small, seeded and minced (leave some seeds for more heat)
  • Cilantro: 1/3 cup chopped
  • Red Bell Pepper: 1/2 cup finely diced (optional for crunch and color)
  • Salt: Kosher salt to taste
  • Optional Sides: Lime wedges, warm tortillas, steamed rice, shredded cabbage, avocado

Method
 

  1. Preheat the grill: Heat a gas or charcoal grill to medium-high (about 400–450°F). Clean and oil the grates well to prevent sticking.
  2. Mix the spice rub: In a small bowl, combine smoked paprika, garlic powder, cumin, chili powder, salt, and pepper.
  3. Season the fish: Pat the mahi mahi dry. Brush both sides with olive oil. Sprinkle the rub evenly on all sides and gently press it in. Add a light splash of lime juice and a pinch of zest over the top.
  4. Make the salsa: In a bowl, combine pineapple, red onion, jalapeño, cilantro, and red bell pepper. Add the remaining lime juice and a small pinch of salt. Toss and taste. Adjust salt, lime, or jalapeño as needed. Set aside.
  5. Grill the mahi mahi: Place fillets on the hot grates. Grill 3–4 minutes per side, depending on thickness, until the fish flakes easily and reaches an internal temperature of 135–140°F. Avoid overcooking.
  6. Rest briefly: Transfer the fish to a plate and let it rest for 2–3 minutes. The carryover heat finishes the cook.
  7. Serve: Spoon pineapple salsa over the fish. Add lime wedges on the side. Serve with rice, slaw, or tuck into tortillas for tacos.