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Chrysalis Vineyards

Mahi-Mahi with Fresh Pineapple Salsa - 2015 AlbariƱo

Mahi-Mahi with Fresh Pineapple Salsa - 2015 AlbariƱo
Recipe Date:
March 1, 2017
Serving Size:
Cook Time:
Imperial (US)
  • 1 1/2 cups fresh pineapple, diced
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup green bell pepper, finely chopped
  • 2 tbsps fresh cilantro, finely chopped
  • 2 tbsps fresh lime juice, divided
  • 1/2 tsp red pepper flakes
  • 1/2 tsp lime zest
  • non-stick cooking spray, as needed
  • 4 Mahi-mahi filets (4 ounces each
  • 1 tbsp olive oil
  • 1/2 tsp white pepper, freshly ground

To prepare Pineapple Salsa, combine pineapple, red and green peppers, cilantro, 1 tablespoon lime juice, red pepper flakes and lime peel in medium bowl.(Pineapple Salsa may be prepared 1 to 2 days ahead and refrigerated.).

Preheat broiler. Spray rack of broiler pan with cooking spray. Rinse mahi-mahi and pat dry with paper towels. Place mahi-mahi on rack. Combine remaining 1 tablespoon lime juice and olive oil; brush on mahi-mahi. Broil mahi-mahi, 4 inches from heat, 2 minutes. Turn and brush second side with olive oil mixture; sprinkle with white pepper. Continue to broil 2 minutes or until mahi-mahi flakes easily when tested with fork.
Serve with Pineapple Salsa.

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