The Hawaiian Mahi with Avocado Salso as served at Sanitary Fish Market in Morehead City, North Carolina, as seen on Food Network's Triple D Nation, Season 4.
Recipe courtesy of Sanitary Fish Market

Hawaiian Mahi-Mahi with Avocado Salsa

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  • Level: Intermediate
  • Total: 1 hr 35 min (includes chilling time)
  • Active: 35 min
  • Yield: 4 servings



  1. In a blender, mix the mayonnaise, garlic and 1/4 cup olive oil. Refrigerate.
  2. Mix the pineapple juice and mustard in a large bowl. Place the fish in the mixture. Cover and refrigerate for 1 to 2 hours.
  3. Combine the tomatoes, avocados, onion, pineapple and 1/4 cup jalapeños in a bowl. Add half the cilantro, the Key lime juice and some salt and pepper. Cover and refrigerate for 1 to 2 hours.
  4. In a blender, add the black beans, the remaining cilantro, remaining 1/4 cup jalapeños, 1/2 cup olive oil and salt and pepper. Blend until warm; if your blender will not warm it, pour into a saucepan and warm over low heat. Set aside.
  5. Remove the fish from the marinade. Sprinkle with salt and pepper. Heat a grill. Bathe the fish in the remaining 1/4 cup olive oil and grill, basting with the butter, for 2 to 3 minutes on each side. Remove from the heat.
  6. Make plates with 4 ounces bean purée, 4 ounces quinoa, the fish and the salsa. Finish with the aïoli.