I had a plan this week to share a different recipe with you. However when my husband ordered Mahi Mahi for our anniversary dinner from our favorite fish market (Gemini Fish Market in Issaquah, WA), I knew I had to try a recipe I pinned for Pineapple Avocado Guacamole.
For those of you who aren’t familiar with Mahi Mahi, it is a fish that should be prepared simply. By simply, I mean on a grill or under the broiler. It is a firm and flavorful fish and pairs well with simple, sweet toppings such as mango or in our case pineapple. I also highly recommend purchasing Mahi Mahi that is fresh caught from Hawaii or from US Atlantic waters for a number of reasons, the most important being that it is ranked by Monterey Bay Aquarium’s Seafood Watch.
The Pineapple Guacamole recipe called for a jalapeño pepper diced. As usual I ended up changing the recipe up because a) I failed to completely read the recipe before deciding to make it and b) our spice order hasn’t come in yet and we are out of cumin. Peel two to three ripe avocados into a bowl, chop a 1/2 cup of fresh pineapple, chop a small handful of fresh cilantro. Season with cumin, garlic powder, and fresh ground pepper. In my case I used some of my favorite Sweet Curry Powder. Use a fork to mash the avocado and mix the seasonings. The result was outstanding.
Grilling Mahi Mahi is pretty simple. Season the fish with a little olive oil, garlic powder, and fresh ground pepper. Steve places the fish on a piece of regular aluminum foil (a tip he learned from a fish monger in Utah – the skin will stick to the foil and you can easily lift it off when done). The key is to NOT use the non-stick foil. He places the foil on a preheated grill for 15-25 minutes depending on the thickness until the fish flakes easily with a fork.
Serve the Mahi Mahi topped with the guacamole. Delicious!
- 2-3 avocado peeled and chopped
- 1/2 cup chopped fresh pineapple
- fresh ground pepper
- garlic powder
- sweet curry or cumin
- fresh chopped cilantro
- olive oil
- Fresh Mahi Mahi
- Peel two to three ripe avocados into a bowl, chop a 1/2 cup of fresh pineapple, chop a small handful of fresh cilantro. Season with cumin (or sweet curry powder), garlic powder, and fresh ground pepper. Use a fork to mash the avocado and mix the ingredients.
- To grill the Mahi Mahi preheat your grill. Season the fish with a little olive oil, garlic powder, and fresh ground pepper. Places the fish on a piece of regular aluminum foil. Place the foil on a preheated grill for 15-25 minutes depending on the thickness until the fish flakes easily with a fork.
- Serve the fish topped with guacamole.