Marinade:
½ cup sliced yellow onions
¼ cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons fresh cilantro
5 cloves garlic, smashed
Sea salt to salt
1 teaspoon cumin
Pinch cayenne
4 (6 ounce) mahi mahi fillets, skin on

Island Salsa:
1 cup chopped peeled pineapple
1 cup chopped peeled mango
1 cup chopped red bell pepper
2/3 cup chopped peeled kiwi
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 jalapeno pepper - seeded and chopped
Salt and pepper to taste

Chopped cilantro, garnish

In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.



Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the Mahi-Mahi from the marinade. Place on the oiled grill and cook, skin side up, until marked, about 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.



Arrange 1 fillet on a dinner plate and top with the Island Salsa. Garnish with cilantro and serve.



Island Salsa:

Combine all salsa ingredients in medium bowl. Season with salt and pepper to taste. Refrigerate until ready to use.