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Mahi Mahi with BBQ pineapple salsa


  • Cook the pineapple rings on a lightly oiled, preheated grill (or BBQ) until lightly caramelised. Then allow to cool a little and cube.
  • Mix together the capsicums, chillies and coriander with the juice of 1 lime, seasonings and 2-3 tbsp oil. Add the pineapple and toss well.
  • Then place the fish fillets in another bowl and gently toss with a little oil, the remaining lime juice and seasonings. Grill (or BBQ) with the marinade mixture poured over the top.
  • To serve, mound the salsa on individual plates and top with the fish.


  • 4 thick slices of pineapple, skin & cores removed
  • olive oil spray
  • ½ each red & green capsicum, diced
  • 1-2 small red chillies, seeded & finely sliced
  • 2-3 tbsp freshly chopped coriander
  • juice of 2 limes
  • freshly ground salt & pepper
  • olive oil
  • 4 x 180 gm thick fillets of mahi mahi (or any other steaky fish)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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