Most Sundays Jon and I will have what we like to call our “date-lunch”. What that is, is a day when we’re both not working, and we make lunch together at home and then we eat the lunch together. The way we make it more of a “special” lunch, is by splurging for a “luxury” type ingredient, such as: filet mignon, a nice quality piece of fish, lobster, shrimp, etc. Our goal is to make a restaurant type of meal right at home and enjoy it together. The lunch is a fraction of the cost of a restaurant, and the quality is just as good, if not better than some restaurants.
We’ve really enjoyed our “date-lunches” so much that we have been having them almost every week. This week was no exception. For this week’s lunch we made a Spicy Grilled Mahi-Mahi with Pineapple and Strawberry Salsa.
We used a Cajun seasoning for the fish and topped the fish with the sweet pineapple and strawberry salsa, and served it over a bed of basmati rice. The dish was light and full over sweet and spice flavors: So good!
Ingredients:
2 Mahi-Mahi Filets, boneless and skinless (or other thick white fish of your choice)
Cajun seasoning
1 cup fresh pineapple, chopped
½ cup strawberries, chopped
2 tbsp banana peppers chopped
¼ cup fresh diced tomato
3 tbsp diced onion
3 large fresh basil leaves, torn into pieces
Juice of half of a lemon
¼ tsp salt
1/8 tsp ground black pepper
¼ tsp ancho chile powder
1 cup cooked rice (I used a basmati rice)
Start by preparing the salsa. The salsa will need to sit for at least an hour or two, to allow for all of the ingredients to marinate together well. So to do that: combine the pineapple, strawberries, banana peppers, tomato, onion, basil, lemon juice, salt, ground black pepper, and ancho chile powder in a bowl.
Gently toss to combine. Cover the bowl with plastic wrap or a lid and refrigerate for at least one to two hours.
For the fish: Season each filet with Cajun seasoning. I season the filets to my taste. Cajun seasoning tends to be a little spicy, so the more you put on, the spicier it will be, and vice versa.
Grill the fish filets until they are cooked through, turning halfway through cooking.
To serve, spoon half of the rice onto each plate, then top with a fish filet, and a spoonful of the pineapple and strawberry salsa.
- 2 Mahi-Mahi Filets, boneless and skinless (or other thick white fish of your choice)
- Cajun seasoning
- 1 cup fresh pineapple, chopped
- ½ cup strawberries, chopped
- 2 tbsp banana peppers chopped
- ¼ cup fresh diced tomato
- 3 tbsp diced onion
- 3 large fresh basil leaves, torn into pieces
- Juice of half of a lemon
- ¼ tsp salt
- ⅛ tsp ground black pepper
- ¼ tsp ancho chile powder
- 1 cup cooked rice (I used a basmati rice)
- Start by preparing the salsa. combine the pineapple, strawberries, banana peppers, tomato, onion, basil, lemon juice, salt, ground black pepper, and ancho chile powder in a bowl.
- Gently toss to combine. Cover the bowl with plastic wrap or a lid and refrigerate for at least one to two hours.
- For the fish: Season each filet with Cajun seasoning to taste. Cajun seasoning tends to be a little spicy, so the more you put on, the spicier it will be, and vice versa.
- Grill the fish filets until they are cooked through, turning halfway through cooking.
- To serve, spoon half of the rice onto each plate, then top with a fish filet, and a spoonful of the pineapple and strawberry salsa.
