Grilled Red Curry Mahi-Mahi with Pineapple Salsa
By America's Test KitchenPublished on June 15, 2021
Yield
Serves 4
Ingredients
2 cups ¼-inch pineapple pieces1 scallion, sliced thin¼ cup minced fresh cilantro 2 tablespoons vegetable oil, divided1 tablespoon red curry paste 4 (6- to 8-ounce) skin-on mahi-mahi fillets, 1 inch thick
Before You Begin
Halibut, red snapper, striped bass, or swordfish may be substituted for the mahi mahi in this recipe.
Instructions
- Combine pineapple, scallion, cilantro, and 1 tablespoon oil in bowl and season with salt and pepper to taste; set aside until ready to serve. Combine curry paste with remaining 1 tablespoon oil in separate bowl. Pat mahi-mahi dry with paper towels, then brush flesh side with curry paste mixture.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Fold paper towels into compact wad. Holding paper towels with tongs, dip in oil, then wipe grate. Dip paper towels in oil again and wipe grate for second time. Cover grill and heat for 5 minutes. Uncover and wipe grate twice more with oiled paper towels. Place mahi-mahi on grill, skin side up and perpendicular to grate bars. Cook (covered if using gas) until well browned on first side, about 3 minutes. Gently flip mahi-mahi and continue to cook until flesh flakes apart when gently prodded with paring knife and registers 130 degrees, 3 to 8 minutes. Transfer fillets to platter and serve with pineapple salsa.
Yield
Serves 4Ingredients
2 cups ¼-inch pineapple pieces
1 scallion, sliced thin
¼ cup minced fresh cilantro
2 tablespoons vegetable oil, divided
1 tablespoon red curry paste
4 (6- to 8-ounce) skin-on mahi-mahi fillets, 1 inch thick
Ingredients
2 cups ¼-inch pineapple pieces
1 scallion, sliced thin
¼ cup minced fresh cilantro
2 tablespoons vegetable oil, divided
1 tablespoon red curry paste
4 (6- to 8-ounce) skin-on mahi-mahi fillets, 1 inch thick
Ingredients
2 cups ¼-inch pineapple pieces
1 scallion, sliced thin
¼ cup minced fresh cilantro
2 tablespoons vegetable oil, divided
1 tablespoon red curry paste
4 (6- to 8-ounce) skin-on mahi-mahi fillets, 1 inch thick
Why This Recipe Works
Kissed with char, the hearty, meaty mahi-mahi fillets take well to robust flavors—here, a layer of red curry paste. Store-bought curry paste gave us nuanced, complex flavors without the intimidating ingredient list of a do-it-yourself version. With bold flavor achieved, we needed a nod to the sweet side, and a fruit salsa was just the right garnish—and it didn't take much. Pineapple pieces, plus scallion and cilantro for aroma, keep things simple and fresh so the fish is in focus.
Before You Begin
Halibut, red snapper, striped bass, or swordfish may be substituted for the mahi mahi in this recipe.
Instructions
- Combine pineapple, scallion, cilantro, and 1 tablespoon oil in bowl and season with salt and pepper to taste; set aside until ready to serve. Combine curry paste with remaining 1 tablespoon oil in separate bowl. Pat mahi-mahi dry with paper towels, then brush flesh side with curry paste mixture.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Fold paper towels into compact wad. Holding paper towels with tongs, dip in oil, then wipe grate. Dip paper towels in oil again and wipe grate for second time. Cover grill and heat for 5 minutes. Uncover and wipe grate twice more with oiled paper towels. Place mahi-mahi on grill, skin side up and perpendicular to grate bars. Cook (covered if using gas) until well browned on first side, about 3 minutes. Gently flip mahi-mahi and continue to cook until flesh flakes apart when gently prodded with paring knife and registers 130 degrees, 3 to 8 minutes. Transfer fillets to platter and serve with pineapple salsa.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments