Cajun-Spiced Mahimahi with Mango Pineapple Salsa

Here in Hawaiʻi, summer is the perfect opportunity to take advantage of local produce like sweet pineapple, juicy mango  and fresh-from-the-Pacific fish – all of which come together perfectly in this recipe for Cajun-Spiced Mahimahi with Mango Pineapple Salsa! 

A blend of Cajun spices gives an unexpected kick to mild mahimahi, while an easy salsa made with pineapples, mangoes and cilantro provide a refreshing contrast that rounds out the dish. 

While this recipe is for the stovetop, mahimahi’s firm texture makes it a good choice for the grill, as the fish’s flesh can hold up to a higher heat point. 

You also could quickly “kiss” the pineapple, mango and red onion on the grill before dicing. 

If the Cajun spice is a bit too bold for your taste buds, consider adding a few slices of avocado to help temper the heat (and sneak in an extra bit of heart-healthy fat). 

A generous squeeze of fresh lime juice adds a hint of acidity and another layer of flavor to the meal.