Hibachi Mahi Mahi with a Grilled Pineapple and Papaya Salsa Recipe
Hibachi Mahi Mahi with a Grilled Pineapple and Papaya Salsa
Flavors of Hawaii
Total time: 15 to 30 minutes
Preparation time: 20 minutes
Cooking time: A few minutes
Difficulty: Easy
Chef's Note
Fish in general, and mahi mahi in particular, don't stand up to overcooking. Grill it quickly and remove it before it starts to fall apart.
Ingredients for 4 servings
- 8 pieces of Mahi Mahi (Dolphinfish), 90 g (3 oz.) each
- Salt and pepper to taste
- 250 ml (1 cup) diced Papaya
- 250 ml (1 cup) grilled diced Pineapple
- 3 tbsp. Maui or white onion
- 2 tbsp. red onion
- 1 tbsp. green pepper
- 1 tbsp. red pepper
- 1 tbsp. yellow pepper
- 2 tbsp. crushed tomato
- 3 tbsp. chopped cilantro
- 2 small chili peppers
- 2 tbsp. pineapple juice
- Juice of 2 limes
- Salt and pepper to taste
- 1/2 tsp. sugar
- Potatoes or sweet potatoes, julienne cut
- 4 basil or other herb leaves

Preparing the fish 

  1. Season the mahi mahi fillets with salt and pepper; grill quickly on the barbecue. 

Preparing the salsa and garnishes

  1. Cut off the peel from the pineapple; cut out diagonal grooves to remove the "eyes"; slice; 
  2. grill on both sides on the barbecue; cool and dice; 
  3. cut all the other ingredients for the salsa into small dice; combine in a bowl; season with salt, pepper and sugar; add the lime juice and pineapple juice; 
  4. peel the potatoes or sweet potatoes and cut into thin julienne strips; fry in hot oil until golden; season with salt. 


  1. Place two pieces of fish in the center of the plate; 
  2. pour the salsa over the fish so that it runs off both sides; 
  3. top with the fried potatoes; stick a basil leaf into the potatoes and serve immediately. 
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