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.
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!
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. 🙂
I love how the herbs and salsa match the plate so nicely. Gorgeous looking fish!!
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.
This sounds right up my alley. What flavours! Always looking for a different dish to serve with fish and this is perfect.
Ooh, pineapple–tropical fruit sounds like exactly what I need right about now. I love the idea of mojito fish too! 🙂
This mojito salsa sounds fabulous! You are so creative, Sue. I love this dish. (What are you counting down? How did I miss that?)
Looks so bright and fresh:-)
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 🙂
Channel away Sue! Looks like spring on this post 🙂 Lovely dish – so fresh and light – certainly a hit!