Mahi Filets – thawed overnight in fridge
1 Tablespoon of butter per Mahi filet
1 fresh pineapple – peeled/cored/small diced
1 red bell pepper – diced
1 small red onion – diced
1 bunch fresh cilantro (about ¼ cup) - chopped
1 jalapeno – seeds removed – minced
1-2 limes – zest and juice
1 Tablespoon honey
Salt and Pepper to taste
- If cooking in a pan, heat a non stick skillet over medium high heat and preheat the oven to 400 degrees.
- In a medium size bowl combine the salsa ingredients (pineapple, bell pepper, red onion, cilantro, jalapeno, honey, and the lime zest and lime juice). Cover and refrigerate.
- Pat the Mahi Mahi filets dry with paper towel and season both sides generously with the Cajun seasoning.
- Add two tablespoons of oil to the pan. Heat on medium high until the oil is shimmering in the pan, indicating the pan is hot.
- Carefully place the Mahi in the pan as to not splash the hot oil. Sear the fish filet for 3-4 minutes, or until the sides of the fish start to turn white. Flip the filet and sear the other side.
- Place a tablespoon of butter on top of the filet and place the pan uncovered in the oven.
- Cook for another 5-7 minutes on until the internal temperature reaches 140 degrees.
- Top Mahi with the Pineapple Salsa just before serving.