Pineapple Coconut Mahi Mahi + Mango Jalapeño Fruit Salad



This week’s The Food Matter’s Project recipe is extremely versatile and healthy. Hellooooo summer! You just pick out any seafood and a fruit/herb combo for the recipe. Our host this week, Sarah from FoodandFrederick, made a strawberries, mango, jalapeño, orange, mint, and basil fruit salad on top of salmon.

This recipe is a great guilt-free option for your Memorial Day cook-outs this weekend.

For my rendition, I chose to marinate Mahi Mahi in pineapple juice and coconut milk. For the fruit salad I chopped up 2 mangos, jalapeño, onion and cilantro. Then broiled the Mahi with some olive oil, salt, pepper, and garlic and topped the fish with the mango and jalapeño salad. The sweet flavor and hot temperature of the fish goes perfectly with the cool temperature of the fruit and spicy flavor of the jalapeño.

You could eat this every day for weeks with different combinations! If you skip the side of rice it is a great healthy “diet” meal as well.

Options for combinations from the Food Matter’s Cookbook
Seafood: shrimp, fish (fillets or steaks), scallops, or squid
Fruit: strawberries, mangos, pineapple, peaches, plums, papaya, grapes, strawberries, or a combination of citrus
Herbs: basil, cilantro, mint or a combination
See all the FMP participants’ recipes here

Coconut Pineapple Mahi + Mango Jalapeño Fruit Salad serves 4


Adapted from The Food Matter’s Cookbook “Mexican-Style Fruit Salad with Grilled or Broiled Fish” page 439
  • 2 mangoes, skinned and chopped
  • 2 jalapeños, minced
  • 1/4 cup chopped fresh cilantro
  • Salt and black pepper to taste
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 4 pieces of Mahi Mahi
  • 1/2 cup pineapple juice
  • 1/2 cup coconut milk
  • Lime wedges, for serving

Marinate the Mahi Mahi in the pineapple juice and coconut milk for at least 1 hour in the refrigerator. I used a plastic baggie for this.

Prepare a grill or turn on the broiler; the heat should be on medium-high and the rack about 4 inches from the fire/top.

Toss the chopped mango with the jalapeño, cilantro, and a little salt; refrigerate until fish is ready to serve.

Take the fish out of the marinade. Use 2 tablespoons oil to brush the broiler pan or grill grates and the fish. Sprinkle the fish with salt, pepper, and garlic powder and grill or broil. Thin fish fillets will take less than 5 minutes, while thick fillets or steaks will take 10 minutes or more. Turn fish over once if the pieces are thick. If they are thin do not flip. When you can pass a thin-bladed knife through the fish with little resistance, it’s done.

Plate the pieces of fish and top with the fruit salad, serve with the lime wedges. I also served a side of plain jasmine rice.

Follow me!



::: keelymarie :::


7 Replies to “Pineapple Coconut Mahi Mahi + Mango Jalapeño Fruit Salad”

  1. I love the coconut milk and pineapple juice marinade idea. I almost always have a small amount of coconut milk hanging around the fridge and now I know what to do with it! Your salsa looks delish.

    1. Lexi it is a perfect way to use that saved coconut milk. Even with just a one hour marinade time the fish picked up tons of flavor from the coconut and pineapple!

Comments are closed.