Grilled Teriyaki Mahi-Mahi with Pineapple-Scallion Salsa
This gluten-free, one-pot meal features succulent mahi-mahi fillets marinated in a homemade teriyaki sauce and grilled to perfection, topped with a vibrant pineapple-scallion salsa. It's a fresh and flavorful dinner ready in just one hour.
- 4 6-oz mahi-mahi fillets
- 1.5 cups fresh pineapple, diced
- 0.5 cup scallions, thinly sliced
- 0.5 cup red bell pepper, diced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup gluten-free soy sauce (tamari)
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 whole lime, juiced
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
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Instructions
In a large mixing bowl (or grill-safe pot), whisk together gluten-free soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil to make the teriyaki marinade.
⏱️ 4 minutesAdd the mahi-mahi fillets to the marinade, turning to coat. Cover and refrigerate for 20 minutes.
⏱️ 20 minutesWhile the fish marinates, prepare the pineapple-scallion salsa: combine pineapple, scallions, red bell pepper, cilantro, lime juice, olive oil, salt, and black pepper in a medium bowl. Toss and set aside.
⏱️ 5 minutesPreheat a grill pan or griddle (or outdoor grill) to medium-high heat (about 400°F).
⏱️ 5 minutes 🌡️ 400°FRemove fish from marinade and place fillets in the pot or grill pan. Grill for 4-5 minutes per side, until fish is opaque and flakes easily with a fork. Pour remaining marinade over fish for the last 2 minutes of cooking.
⏱️ 10 minutes 🌡️ 400°FTransfer grilled mahi-mahi to plates and top generously with pineapple-scallion salsa. Serve immediately.
⏱️ 3 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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