Gourmet Gluten-Free Polynesian Feast: Grilled Mahi-Mahi with Coconut Lime Sauce & Tropical Pineapple Salsa

Allergens

Fish (Fish), Gluten (None)

Ingredients

• 1. 6 mahi
• mahi fillets (6 oz each), skin on 2. Salt and pepper, to taste 3. 4 tbsp olive oil For Coconut Lime Sauce: 1. 1 cup coconut milk 2. 2 tbsp fresh lime juice 3. 1 tsp grated lime zest 4. 1 tbsp chopped cilantro 5. Salt and pepper, to taste For Tropical Pineapple Salsa: 1. 2 cups diced pineapple 2. 1/2 cup diced red bell pepper 3. 1/4 cup diced red onion 4. 2 tbsp chopped cilantro 5. 1 tsp grated lime zest 6. Salt and pepper, to taste

Instructions

1. Season mahi mahi fillets with salt and pepper.
2. Heat olive oil in a pan over medium heat, then add fish fillets skin side down. Cook for 4 minutes on each side or until fully cooked.
3. Prepare Coconut Lime Sauce by whisking together coconut milk, lime juice, lime zest, and cilantro in a bowl season with salt and pepper to taste. Set aside.
4. For the Tropical Pineapple Salsa, combine pineapple, red bell pepper, red onion, cilantro, and lime zest in a bowl mix well and season with salt and pepper.
5. To plate, place each grilled mahi mahi fillet on individual plates, skin side up, drizzle with Coconut Lime Sauce, and top with a generous scoop of Tropical Pineapple Salsa.

Chef’s Insight

The blend of flavors and textures creates a sensory experience that will transport you to the islands.

Notes

Fresh fish ensures the best taste and texture; choose mahi-mahi fillets with skin on for optimal presentation.