Coconut Lemon Mahi Mahi w/ Pineapple Salsa
Ingredients
(2) 6 oz Wild Caught Mahi Mahi filets
1 cup basmati rice, prepared
1 whole pineapple, sliced
1/2 red onion, diced
3 mini red peppers, diced
Pinehurst Olive Oil Lemon Olive Oil, to taste
Pinehurst Olive Oil Coconut White Balsamic, to taste
Cilantro
Cumin to taste
Salt & pepper to taste
Instructions
Prepare rice as directed.
Slice pineapple & set aside.
Dice onion & mini red peppers & place in bowl.
Whisk Lemon Olive Oil & Coconut Balsamic to taste & set aside (I used a 2:1 ratio of Lemon oil to Coconut balsamic)
Grill pineapple & Mahi Mahi until 145 degree internal temperature is reached.
Dice grilled pineapple slices once done grilling & add to bowl with diced veggies.
Add cilantro, cumin, salt & pepper to taste.
Drizzle Lemon Olive Oil & Coconut Balsamic mixture to bowl with veggies & mix together.
Plate fish & rice, scoop pineapple salad over the mahi mahi, add extra cilantro as needed & enjoy!