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Mahimahi with Cumin Oil and Pineapple Salsa

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Mahimahi with Cumin Oil and Pineapple Salsa

Mahimahi with Cumin Oil and Pineapple Salsa
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Making this salsa is so simple with store-bought fresh pineapple chunks and it’s such a refreshing counterpoint to the cumin spiced fish.


  • 1 cup chopped fresh pineapple (about 6 oz)
  • 1/4 cup finely chopped red onion
  • 2 Tbsp chopped cilantro sprigs
  • 1 tsp minced fresh jalapeno
  • 1 Tbsp lime juice
  • 2 tsp vegetable oil
  • 2 Tbsp vegetable oil
  • 2 tsp ground cumin
  • 1 1/2 lb mahimahi fillet (about 3/4-inch thick) or swordfish steak, cut into 4 portions


  • Preheat broiler. Line rack of a broiler pan with foil and lightly oil.
  • Combine salsa ingredients and 1/4 tsp salt in a bowl. Stir together 2 Tbsp oil, cumin, and 1/4 tsp salt. Pat fish dry and put on foil. Brush top of fish with cumin oil and broil about 8 inches from heat until just cooked through, 8 to 10 minutes. Transfer to plates and serve with salsa.