1½ cups pineapple (canned, frozen, fresh), small dice
1 large mango peeled and small diced
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1 large avocado, peeled, small dice
½ bell pepper, small dice
1 lime, juiced
1⁄3-½ cup mango juice (or pineapple, orange or a blend)
4 mahi-mahi fillets
Kosher salt and pepper
In a large bowl combine the pineapple, mango, avocado, bell pepper and lime juice. Stir gently to combine; set aside.
Drizzle olive oil over filets; season with salt and fresh pepper.
In a large skillet on medium-high heat, heat about 1 tablespoons olive oil. When hot, place season-side of fish down, cook 4 minutes (depending on thickness), season other side with oil, salt and pepper, when you go to flip the fish it should easily come up from the pan -- if not give it another minute, once flipped cook about 4 minutes. Fish should be firm to the touch.
Top fillet with salsa.