Honey Lime Mahi Mahi with Pineapple Salsa and Chipotle Lime Crema

Despite my general ambivalence toward fish, I try to occasionally sacrifice my personal tastes and cook up some sea life for my husband, who loves any kind of sea creature you can catch and cook. Apparently I was feeling quite generous last week, as I purchased not one, but TWO kinds of fish while I was grocery shopping: some tilapia (keep an eye out for that in the coming weeks), and some mahi mahi. As you might expect, I don’t know a ton about different types of fish – but I know that I often see mahi mahi on menus, and that seemed like a good place to start. And so, a package of mahi fillets came home with me.

I ran through quite a few flavor scenarios in my head, and landed on “fresh, tropical, and a little spicy.” So I borrowed the marinade I made for this shrimp, and the salsa I used with this shrimp, tweaked them both, added a delicious and and creamy (and a little spicy!) sauce, and BOOM. Dinner is served.

Honey Lime Mahi Mahi with Pineapple Salsa and Chipotle Lime Crema

Honey Lime Mahi Mahi with Pineapple Salsa and Chipotle Lime Crema
serves 4

For the fish:
1 1/2 pounds of mahi mahi fillets
2 T honey
juice and zest of one lime
one large garlic clove, grated
1/4 tsp red pepper flakes
1/4 tsp kosher salt
large pinch black pepper
1/4 cup olive oil

For the pineapple salsa:
1/2 a large pineapple, cut into 1/2″ or smaller dice
one small red bell pepper, cut into a fine dice
one shallot, minced
one fresh jalapeño, ribs and seeds removed, minced
1/4 cup fresh cilantro, finely chopped
juice of half a lime
pinch of kosher salt

For the crema:
1/4 cup sour cream or greek yogurt
1/4 cup regular mayo
juice of half a lime
2-3 T chipotle sauce, to taste
pinch of kosher salt

1.) First, prep the marinade for your fish. Whisk together all the marinade ingredients (everything from the honey through the olive oil); pour the marinade into a baking dish or large, shallow bowl, and place your fillets in the marinade, flipping them once to coat. Allow the fish to marinate at room temperature for about 30 minutes, flipping the fillets occasionally.

Honey Lime Mahi Mahi with Pineapple Salsa and Chipotle Lime Crema

2.) While the fish marinates, make your salsa (add all ingredients to a medium bowl and gently combine with a spoon), and your crema (whisk all ingredients together in a small bowl). These can be made up to a day ahead, if needed, just cover and refrigerate until ready to use.

Honey Lime Mahi Mahi with Pineapple Salsa and Chipotle Lime Crema

3.) When you’re ready to cook your fish, heat a large skillet over medium heat (non-stick is preferable, here). Add a tablespoon or so of olive oil to the pan; once it’s nice and hot, add your fillets. Allow them to cook for about 3-4 minutes on the first side (depending on thickness), until they’re golden brown and release relatively easily from the pan. Flip the fillets and cook another 2-3 minutes, until the fish is cooked through and flakes easily. Remove from the pan.

4.) Spread a generous spoonful of the chipotle crema on each plate, top with a fish fillet, and then top THAT with some pineapple salsa. Serve immediately.

Honey Lime Mahi Mahi with Pineapple Salsa and Chipotle Lime Crema

Even with all the chopping needed to make the salsa, this dish is pretty quick! The fish cooks up in just a couple minutes, and the crema takes no time at all. You could certainly substitute another firm, white fish for the mahi mahi (though I make no promises as to their level of fishy-ness) – and you could also choose to dice up the fish and make tacos! Spread some crema on a warmed tortilla (corn or flour, your choice), add the fish, and top with salsa.

This dish might make me a fish lover, yet,

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