Recipe

Honey-Macadamia Mah-Mahi With Pineapple Salsa

Ingredients

  • Salsa
  • 1 cup fresh pineapple
  • 1/2 cup unsweetened pineapple juice
  • 1/4 cup fresh lime juice
  • 2 tablespoons scallion greens, finely chopped
  • 1 teaspoon finely chopped jalapeno pepper
  • Mahi-Mahi
  • 1/4 cup macadamia nuts
  • Two 8 ounce Mahi Mahi fillets, skinned
  • 1/2 teaspoon vegetable oil
  • 3 tablespoons honey

Instructions

Salsa

  1. In a small bowl, combine all the relish ingredients. Mix well. (The salsa will keep, covered and refrigerated, for up to 8 hours.)

Mahi-Mahi

  1. Preheat oven to 350 degrees F. Prepare a grill. Toast macadamia nuts in the oven for 8 to 10 minutes, stirring occasionally until lightly browned. Let cool. Finely chop and set aside.
  2. Rub fillets with oil, then season with salt and pepper. When the fire is medium-hot, put the fillets on the grill. Cook for 3 to 4 minutes on the first side.
  3. Turn the fish over and cook for 3 to 4 minutes longer. As the second side is cooking, brush the exposed side lightly with honey and sprinkle with half of the nuts.
  4. Turn the fillets over again and cook for 1 minute, meanwhile coating the second side with the remaining honey and nuts.
  5. Turn once again and cook 1 minute, or until the crust is golden brown. Remove the fillets from the grill. Cut each fillet into 2 portions and serve, accompanied by Pineapple Salsa.

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