Mahi Mahi Skewers with Jalapeño, Key Lime, and Pineapple ~ these skewers are healthy, easy, and so delicious! Make them in the broiler or on the stove top all year long!
My latest go to dinner obsession is skewers, specifically, fish skewers. I use sturdy fish like salmon, halibut, tuna, or this mahi mahi, and cut it into large chunks. It’s a great way to serve some of the more expensive varieties of fish because half a pound will make two dinner sized skewers. The thing I love about grilling is that you really don’t need to fuss with anything else like a sauce, or even a marinade, the grilling gives such great flavor on its own. A good squeeze of lime is all this needs. Try it over my MEXICAN GREEN RICE. Or if you’re in a hurry, steam up a box of couscous.
I threaded whole jalapeno and key limes right on the skewers with the fish and pineapple. If you don’t like the heat, use sweet peppers.
Easy-peasy, healthy, with lots of gutsy flavor.
Mahi Mahi Skewers with Jalapeno, Key Lime, and Pineapple
- 1/2 pound mahi mahi fillet, ask for a thick piece
- Fresh pineapple
- 6-8 Key limes
- 4 small jalapeno peppers
- olive oil
- salt and fresh cracked black pepper
- Cut the fish and the pineapple in similar sized chunks, about 1 - 1 1/2 inch square.
- Cut the limes in half.
- Thread the pineapple, Mahi Mahi, 4 of the limes, and the whole jalapenos on long skewers. Season with salt and pepper, and brush with olive oil.
- Heat a grill pan over medium high heat until it is quite hot. Grill the skewers until the fish is done through, this will only take a few minutes per side. I like to make sure everything is touching the grill for nice even grill marks. Once you set the skewers down, don't disturb them for a few minutes, Then carefully turn and grill the other side. When the fish flakes, it's done. Throw the remaining limes on the grill at the last minute, cut side down.