Mahi Mahi With Pineapple Salsa
- Prep Time
- 10 minutes
- Cook Time
- 16 minutes
- Servings
- 4
- Category
- Ninja Foodi Smart XL Grill & Air Fryer - AG551
- Cuisine
- Mediterranean
Ingredients
- 4 frozen mahi-mahi fillets (6–7 ounces each)
- 4 tablespoons canola oil, divided Kosher salt, as desired
- Ground black pepper, as desired
- 1/4 cup plus 3 tablespoons fresh lime juice, divided
- 2 tablespoons fresh cilantro, chopped, divided
- 1/4 cup honey
- 2 tablespoons creole seasoning
- 1 teaspoon cumin
- 3 fresh pineapple rings (1-inch thick), cut in half
- 1 red bell pepper (about 1 cup), diced
- 1 small red onion (about 1/2 cup), peeled, diced
- 1 small jalapeño pepper, finely diced
- Ninja Foodi Smart XL Grill &
- Air Fryer - AG551
Directions
- Insert grill grate in unit and close hood. Select GRILL, set temperature to MAX, and set time to 16 minutes. Select START/STOP to begin preheating.
- While unit is preheating, liberally coat fillets with 2 tablespoons canola oil, salt, and pepper.
- In a small bowl, combine remaining 2 tablespoons oil, 3 tablespoons lime juice, 1 tablespoon cilantro, honey, creole seasoning, cumin, salt, and pepper. Stir until ingredients are fully incorporated and set aside for basting.
- When unit beeps to signify it has preheated, place fillets and pineapple rings on grill grate. Use a pastry brush to moisten the top of each fillet with basting liquid, then close hood.
- When unit beeps and the display reads FLIP, brush fillets with basting mixture, then use silicone-tipped tongs to flip them. Brush again with basting mixture. Flip pineapple slices, then close hood to continue cooking for 6 minutes.
- Meanwhile, prepare the salsa by combining the remaining 1/4 cup lime juice, remaining 1 tablespoon cilantro, red bell pepper, onion, jalapeño pepper, salt, and pepper in a mixing bowl
- set aside.
- After 6 minutes, brush fillets with basting liquid again, flip with rubber-tipped tongs, and brush again. Close hood to continuing cooking for 2 minutes or until center of fillets reaches at least 63°C.
- When cooking is complete, remove fillets and pineapple from unit. Cut pineapple into 1/2-inch chunks and add to the salsa. Spoon salsa on top of fillets and serve.