Blackened Mahi-Mahi with Pineapple Salsa
Bring a taste of the tropics to your dinner table with this vibrant low-FODMAP blackened mahi-mahi that is completely SIBO-friendly. This quick and easy skillet recipe seasons a tender, flaky fish fillet with a smoky blend of paprika and cumin before searing it to perfection in garlic-infused olive oil. Crowned with a bright, refreshing salsa of sweet diced pineapple, crisp red bell pepper, and zesty lime juice, it delivers a restaurant-quality meal bursting with sweet and savory flavors in under 15 minutes.
Tailored specifically for digestive health, this gluten-free and dairy-free dinner keeps fermentable carbohydrates safely low by using modest, gut-safe portions of fresh pineapple and crisp summer vegetables. By utilizing garlic-infused oil and sticking exclusively to the green tops of scallions, you get all the bold flavor of traditional tropical dishes without the painful bloating, gas, or stomach irritation. It is the ultimate clean, high-protein recipe for anyone managing IBS symptoms, following a strict SIBO protocol, or seeking a light weeknight meal.
Ingredients
- 1 Mahi-mahi Fillet (5–6 Oz)
- ½ Tsp. Paprika
- ¼ Tsp. Cumin
- Salt and Black Pepper
- ½ Tsp. Garlic-infused Olive Oil
Salsa
- ¼ Cup Pineapple, Finely Diced
- 2 Tbsp. Red Bell Pepper, Diced
- 1 Tbsp. Green Onion Tops
- 1 Tsp. Lime Juice
- 1 Tsp. Chopped Cilantro
Preparation
Step 1
Pat mahi-mahi dry with a paper towel to ensure good searing.
Step 2
Season both sides evenly with paprika, cumin, salt, and pepper.
Step 3
Heat garlic-infused olive oil in a skillet over medium-high heat until shimmering.
Step 4
Place fish in the pan and cook for 3–4 minutes per side, or until the fish flakes easily with a fork.
Step 5
While the fish cooks, combine pineapple, bell pepper, green onion tops, lime juice, and cilantro in a small bowl. Mix gently and set aside.
Step 6
Once the fish is cooked, transfer to a plate and spoon pineapple salsa over the top.
