Grilled Mahi-Mahi with Pineapple Orange Salsa

Ingredients

4 mahi-mahi portions
½ tsp paprika
½ tsp ground cumin
½ tsp onion powder
½ tsp garlic powder
1 Tbsp orange juice
1 tsp lime juice
1 tsp lime zest
1 tsp orange zest
2 Tbsp extra virgin olive oil
Salt and pepper to taste
2 Tbsp Cilantro, chopped for garnish

Pineapple Orange Salsa:
1 cup fresh pineapple, finely diced
½ medium orange (peel removed and remove white pith), finely diced
½ red bell pepper (seeds removed), finely diced
½ cup red onion, diced
½ jalapeno (seeds removed), finely minced
2 Tbsp lime juice
2 Tbsp cilantro, finely chopped (optional)
Salt and pepper to taste

Directions

1. To prepare marinade: Combine paprika, cumin, onion, garlic, orange juice, lime juice, lime zest, orange zest, and olive oil in a small dish.
2. Place the Mahi-Mahi onto a platter and pat dry with a paper towel. Season both sides with salt and pepper. Brush the marinade over both sides of each piece and allow the Mahi-Mahi to marinate for 20 minutes in the fridge.
3. While the fish marinates, prepare the salsa: Add the pineapple, orange, red bell pepper, red onion, jalapeño, lime juice, and cilantro to a bowl and mix ingredients together. Add salt and pepper to taste. Cover and chill until ready to serve.
4. Heat grill over medium-high heat. Once hot, add the Mahi-Mahi and grill on each side for 2-3 minutes (depending on portion thickness) or until fish flakes easily with a fork and is lightly browned.
5. To serve, top each mahi-mahi with a generous spoonful of the pineapple orange salsa, and garnish with chopped cilantro. Serve and enjoy!