Maple Mahi-Mahi

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Maple Mahi-Mahi

Ease of Preparation: Medium.

Yield:   4 servings.


Grilled Pineapple Salsa


½ pineapple, sliced into rings

¼ cup (60ml) maple syrup

1 red onion, finely chopped

1 garlic clove, minced

1 red pepper, finely chopped

1 jalapeno pepper, seeded and finely chopped

Juice of 1 lime

Salt and pepper



Brush pineapple rings with maple syrup.

Heat grill pan over medium-high heat.

Place pineapple rings on grill and grill for 3-4 minutes per side, until pineapple is soft and slightly charred.

Remove pineapple rings from the grill and refrigerate until completely cool.

Once chilled, chop pineapple and transfer to a medium mixing bowl.

Add red onion, garlic, red pepper, jalapeno and lime juice.

Toss well and season with salt and pepper.

Reserve for plating.


Maple Mahi-Mahi


3 tablespoons (45ml) maple syrup

3 tablespoons (45ml) balsamic vinegar

3 tablespoons (45ml) soy sauce

3 tablespoons (45ml) olive oil

4 portions of Mahi-Mahi, skinless (6oz or 180g each)


¼ cup (60ml) fresh cilantro, chopped

1 lime, cut into 4 wedges

Cooked white rice, for serving (optional)



In a mixing bowl, whisk together maple syrup, balsamic vinegar, soy sauce and olive oil.

Transfer fish into marinade and refrigerate for 30-45 minutes.

Heat grill pan over medium-high heat.

Remove Mahi-Mahi from marinade and place on grill.

Cook for 4-5 minutes.

Flip and continue cooking for 3-4 minutes, until fish is firm and opaque.

Serve fish warm, garnished with Grilled Pineapple Salsa, chopped cilantro, and a lime wedge.

Serve with a side of warm white rice.

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