Mahi Mahi with Pineapple-Mango Salsa {tasty thursday}


Here's what you can have for dinner tonight! This salsa is super yummy over fish and I can imagine it would be delicious with chicken and shrimp as well. Also great for a cook-out because you can prepare the salsa beforehand. Here's the link to Pineapple Mango Salmon on Tasty Kitchen. I used Mahi Mahi instead because I can get it fresh here at the coast.

What you need:

* 5 whole Limes, Divided (juice Only)
* 1 pound Salmon Fillet (any fish would work! or shrimp or chicken)
* 5 Tablespoons Fresh Cilantro, Minced, Divided
* 2 Tablespoons Parsley, Minced
* 2 whole Mangoes
* ½ whole Pineapple
* 1 whole Sweet Red Bell Pepper
* 2 whole Plum Tomatoes
* 1 whole Jalapeno
* 4 whole Green Onions
* 2 Tablespoons Olive Oil (I did not use in Olive Oil, the juice from the limes was plenty of liquid and our fish did not stick)
* Kosher Salt And Freshly Ground Black Pepper

How to do it:

Start by squeezing 2 limes over the flesh side of the salmon fillet. Sprinkle with salt and pepper and 2 tablespoons cilantro and parsley. Allow to sit while you prep the salsa and preheat your grill to 500° F.

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Peel and dice the mango and pineapple. Chop red pepper, tomatoes, jalapeño and green onions. Mix together. Squeeze in juice from remaining three limes. Stir in remaining 3 tablespoons cilantro, finely minced. Salt if desired. Allow to sit in the fridge for the flavors to combine while you grill the salmon.

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When the grill is hot, spray fish lightly with olive oil to prevent sticking. Place flesh side down on the grill and cook for 3 minutes. Carefully flip the salmon to the skin side and continue cooking for 5 minutes. Remove from grill. Top with pineapple-mango salsa and serve.

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Enjoy! I have enough salsa leftover to try it on some different things this weekend!

{words from the original recipe, pictures from me}