Coconut Mahi Mahi w/Pineapple Salsa

This recipe is sooo refreshing & colorful! It's the perfect weekend meal to enjoy on the patio with a crisp glass of white wine.

Ingredients:

(2) 6 oz Wild Caught Mahi Mahi filets

1 cup basmati rice, prepared

1 whole pineapple, sliced

1/2 red onion, diced

3 mini red peppers, diced

Pinehurst Olive Oil Lemon Olive Oil, to taste

Pinehurst Olive Oil Coconut White Balsamic, to taste

Cilantro

Cumin to taste

Salt & pepper to taste

Making the Mahi Mahi:

1. Prepare rice as directed.

2. Slice pineapple & set aside.

3. Dice onion & mini red peppers & place in bowl.

4. Whisk Lemon Olive Oil & Coconut Balsamic to taste & set aside (I used a 2:1 ratio of Lemon oil to Coconut balsamic)

5. Grill pineapple & Mahi Mahi until 145 degree internal temperature is reached.

6. Dice grilled pineapple slices once done grilling & add to bowl with diced veggies.

7. Add cilantro, cumin, salt & pepper to taste.

8. Drizzle Lemon Olive Oil & Coconut Balsamic mixture to bowl with veggies & mix together.

9. Plate fish & rice, scoop pineapple salad over the mahi mahi, add extra cilantro as needed.