The Best Coryphaena (Mahi-Mahi) on the Grill

Ingredients:

Salsa

• 1 can (560 g) of canned pineapple rings, drained into a separate bowl
• 4 green onions, cut into 3 pieces
• Juice of 2 limes
• 0.5 tsp coarse salt
• 1/4 cup finely chopped cilantro leaves
• 1/4 cup finely chopped mint leaves
• Vegetable oil for frying

Mahi-Mahi (coryphaena)

• 1 tbsp soy sauce or tamari
• 1/4 teaspoon crushed red pepper flakes
• 2 crushed garlic cloves
• 1 green onion, cut lengthwise into three pieces
• 2.5 cm ginger root, peeled and finely chopped
• Juice of 1 lime
• 4 mahi-mahi fish fillets, 220 g each.
• Coarse salt and freshly ground black pepper

Preparation:

1. Pineapple salsaHeat a grill pan over medium heat. Once hot, brush generously with vegetable oil.
   
   Grill the pineapple rings and green onions (in batches if using a grill pan), turning the onions frequently, until softened and browned, about 3-5 minutes total, and turn the pineapple once until golden brown, about 5 minutes per side. Let cool on a cutting board, then dice.
2. In a medium bowl, combine pineapple and green onions with lime juice; season with salt. Cilantro and mint can be added just before serving..
3. Sticky, spicy-sweet glazeCombine soy sauce, red pepper flakes, garlic, green onions, ginger, lime juice, and pineapple juice in a small saucepan.
   
   Bring to a boil over medium heat and cook until the liquid has reduced by half and is thick as a syrup, about 6 minutes.
4. Mahi-mahiPat the mahi mahi dry with paper towels and generously brush the surface with glaze; season generously with salt and pepper.
   
   Grill the fish, glaze side down, without moving it, until golden brown, about 5 minutes; the glaze will become sticky in the heat of the grill. Brush the other side of the fish with glaze and season with salt and pepper. Flip and grill, without moving it, until the fish is cooked through, 3 to 5 minutes. Brush the fish with more glaze.
5. Divide the fish among plates. Add cilantro and mint to the pineapple salsa, then spoon it over the fish. Serve immediately.