Mojito Mahi Mahi with Pineapple Salsa

Mojito Mahi Mahi with Pineapple Salsa ~ it’s Groundhog Day this weekend. Also 48 days till the first day of spring. 53 till we visit my Dad and his wife in Florida. I found a really cute pair of jeweled thongs at Marshall’s yesterday. And Mojitos are my favorite drink…I’m definitely channeling something warm and sunny here…

a fabulous tropical mojito mahi mahi with pineapple salsa

Usually I’m an enthusiastic grocery shopper. If anything, my problem is that I grab too many bright and shiny items off the shelves and throw them willy nilly into my cart. Like the humongous 2 pound ruby red pomegranate sitting on my counter. But yesterday I was completely uninspired. I circled around aimlessly, and eventually found myself staring blankly at the fish counter, just about to buy salmon (again) when a bikini clad imp of spring break must have alighted on my shoulder and whispered a suggestion in my ear.

This dense, mild white mahi mahi is perfect for soaking up these Cuban flavors. I marinated 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.

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.

This salsa adds to the growing list of varieties I’ve tried here on the blog. I’m a huge believer in the power of salsa to liven up a plate of just about everything. I like that this one is limited in flavors, but they are big ones. When you think about it, pineapple has one of the most explosive flavors of all the fruits. Add lime, mint, Serrano pepper, and rum and it just doesn’t get any better.

a fabulous tropical mojito mahi mahi with pineapple salsa
5 from 2 votes

Mojito Mahi Mahi with Pineapple Salsa

Author Sue Moran


mahi mahi

  • 2/3 lb mahi mahi
  • 1 Tbsp dark rum
  • juice of 2 limes
  • zest of 1 lime
  • 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


  • Set 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

mojito mahi mahi with pineapple salsa

ย Remember, 48 days and counting!

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  • Reply
    [email protected] is How I Cook
    February 3, 2013 at 4:35 am

    This is going on my to do list. Love mint and rum. Now I can do it with fish! I think mango would also work well in the salsa!

  • Reply
    shannon weber
    February 1, 2013 at 9:29 pm

    i feel so summery right now just looking at this! this is very much like something I make regularly when we’re all on vacation…it’s lovely. we all, i think, need a little bit of this right now to remind us that it won’t be chilly forever. ๐Ÿ™‚

  • Reply
    From Beyond My Kitchen Window
    February 1, 2013 at 7:22 pm

    I love how the herbs and salsa match the plate so nicely. Gorgeous looking fish!!

  • Reply
    Hungry Dog
    February 1, 2013 at 7:06 pm

    Another great idea. We’re trying to eat more fish and this is a good way to spice things up. I too am dreaming of sunny/hot days and beach time. Not sure when that’ll happen …sigh.

  • Reply
    Magnolia Verandah
    February 1, 2013 at 6:57 am

    This sounds right up my alley. What flavours! Always looking for a different dish to serve with fish and this is perfect.

  • Reply
    January 31, 2013 at 7:44 pm

    Ooh, pineapple–tropical fruit sounds like exactly what I need right about now. I love the idea of mojito fish too! ๐Ÿ™‚

  • Reply
    Mary Younkin
    February 1, 2013 at 1:49 am

    This mojito salsa sounds fabulous! You are so creative, Sue. I love this dish. (What are you counting down? How did I miss that?)

  • Reply
    La Table De Nana
    January 31, 2013 at 9:24 pm

    Looks so bright and fresh:-)

  • Reply
    Averie @ Averie Cooks
    January 31, 2013 at 8:30 pm

    Great title: Mojito Mahi Mahi. LOVE IT!

    About a year ago I posted a recipe for a champagne-fruit salsa relish over Sea Bass. One of only about 5 non-vegetarian/vegan posts I’ve ever done and heard about it. But my husband loved loved loved it. And this is stunning, Sue. I always like it when I can ‘eat’ my cocktail flavors rather than just drink them ๐Ÿ™‚

  • Reply
    January 31, 2013 at 4:40 pm

    Channel away Sue! Looks like spring on this post ๐Ÿ™‚ Lovely dish – so fresh and light – certainly a hit!

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