Mahimahi, aka dolphin fish, has a stronger flavor than most white fish, and that extra flavor is what makes it a perfect candidate for the grill. Match it up with a little Latin spice and a minty pineapple salsa, and you are sitting down to a wonderful summer supper. You can make the pineapple salsa just before cooking the fish, as instructed below, or prepare it up to 2 days in advance; cover and refrigerate until ready to use. Bring to room temperature before serving.
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