Pineapple Coconut Mahi-Mahi
2-4 Mahi Mahi filets
2-4 fresh pineapple rings
4 Tablespoons The Spicy Olive’s Persian Lime olive oil
2-4 Tabelspoons The Spicy Olive’s Coconut white balsamic vinegar
1 Tablespoon Mortar and Pestle Citrus Herb spice blend
Coat Mahi Mahi with 1-2 Tablespoons of the Persian Lime olive oil and sprinkle with
Citrus Herb seasoning and salt and pepper if desired.
Coat the pineapple rings with Persian Lime olive oil and a sprinkle of Coconut balsamic
and set aside.
Place 2 Tablespoons of Persian Lime olive oil in a frying or saute pan on the stove over
medium high heat. When hot, place Mahi Mahi in pan and cook on one side for 3
minutes and then turn and allow other side to cook for 3 minutes. Remove fish from pan
and cover and let rest. Place pineapple rings in pan. Cook on one side for 2 minutes
and then flip and cook other side. The balsamic vinegar on the pineapple will caramelize
and the pineapple rings should develop a golden brown color.
To serve, place Mahi Mahi on plate and top with golden pineapple ring. Drizzle with
Persian Lime olive oil and Coconut balsamic vinegar to finish. Delicious served with rice
and a salad.
