Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 1.5 cups diced fresh pineapple, 0.5 cup finely diced red onion, 0.25 cup chopped fresh cilantro, the juice of 1 lime, 1 minced chipotle pepper, and 1 tablespoon of adobo sauce, then season with 0.25 teaspoon of salt and 0.1 teaspoon of black pepper, mixing well and setting aside for the flavors to meld.

2. 2

   In a separate shallow dish, whisk together 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of grated fresh ginger, and 2 minced garlic cloves, preparing the marinade.

3. 3

   Place 24 ounces of Mahi-Mahi fillets into the prepared marinade, ensuring each fillet is thoroughly coated, then cover and refrigerate for 20 minutes to allow the flavors to penetrate the fish.

4. 4

   Fill the bottom of a steamer pot with 3 cups of water or vegetable broth, ensuring the liquid does not touch the bottom of the steamer basket, then bring the liquid to a rolling boil over high heat.

5. 5

   Carefully arrange the marinated Mahi-Mahi fillets in a single layer in the steamer basket, then place the basket over the boiling water, cover tightly, and steam for 8-12 minutes until the fish is opaque and flakes easily with a fork.

6. 6

   Remove the steamed fish from the steamer and gently transfer each fillet onto individual serving plates.

7. 7

   Spoon a generous amount of the prepared chipotle pineapple salsa over each Mahi-Mahi fillet, ensuring a vibrant topping for the dish.

8. 8

   Garnish the completed dish with 2 tablespoons of chopped green onions before serving immediately.