Mojito Mahi Mahi with Pineapple Salsa is a tropical inspired meal with that “I’m vacationing in Florida” vibe!

That’s right, we’re totally channeling spring break today with this wonderfully light and festive mojito mahi mahi! Mahi mahi is perfect for soaking up the Cuban flavors in this dish, but feel free to swap out halibut, tilapia, swordfish, or salmon. Even shrimp will work in this fun tropical recipe.
ingredients for mojito mahi mahi
- mahi mahi
- dark rum
- limes
- fresh mint
- sea salt and fresh cracked black pepper
- olive oil
- sliced scallions for garnish
for the pineapple salsa
- fresh pineapple
- Serrano pepper
- lime
- dark rum
- fresh mint
- salt and fresh cracked black pepper
I marinate the fish in dark rum, lime juice, fresh mint, sea salt and black pepper. The pineapple salsa packs the heat for this dish. It’s got a chopped serrano chili along with the lime, mint and more rum. The pineapple also provides that touch of sweetness that every good mojito needs.
I’m a huge believer in the power of salsa to liven up a plate of just about everything, but it goes particularly well with a dish like this mojito mahi mahi. Pineapple has an explosive flavor that’s a combination of sweet, tart, and acidic. Add lime, mint, Serrano pepper, and rum and it just doesn’t get any better.
This is a quick recipe because the fish only marinates for about 30 minutes. Just enough time to throw together the salsa and pre-heat the oven.
what to serve with mojito mahi mahi
Mojito Mahi Mahi with Pineapple Salsa
Ingredients
mahi mahi
- 2/3 lb mahi mahi
- 1 Tbsp dark rum
- zest of 1 lime
- juice of 2 limes
- 3 Tbsp chopped fresh mint
- sea salt and fresh cracked black pepper
- olive oil
- sliced scallions for garnish
pineapple salsa
- 1/2 lb fresh pineapple, cut in small dice
- 1 Serrano pepper, sliced or finely minced, seeds and all (leave out the seeds for less heat)
- juice of 1 lime
- 1 Tbsp dark rum
- some fresh mint leaves, finely sliced (about 2 Tbsp, give or take)
- salt and fresh cracked black pepper to taste
Instructions
- Preheat the oven to 400F
- Marinate the fish with the rum, lime juice, zest, mint and salt and pepper. You can do this is a zip lock baggie or in a covered dish. Leave the fish in the refrigerator for 30 minutes, turning the fish once or twice in the marinade during that time.
- Take the fish out of the marinade and reserve the marinade for later.
- Drizzle a baking dish with a little olive oil and place the fish on top. Bake for about 20-25 minutes until the fish is done. Pour the reserved marinade over the fish about halfway through the baking.
- Serve the fish with Pineapple Salsa, and garnish with some sliced scallions, and more fresh mint and lime zest. Pour any juices left in the pan over the fish as well.
- To make the salsa – mix everything together in a small bowl. Taste and adjust the seasonings.
I was looking for ideas to use some of the mint from my garden. I made this revipe with cod and mango instead of pineapple. It was delicious! Rum in the salsa is really a winner!