James Beard award winning chef Chris Schlesinger of the East Coast Grill makes his Latin Spice-Crusted Mahi-Mahi with grilled avocado and pineapple salsa on the Smart Grill by Breville.

Chris also shares three tips on grilling fish perfectly.

Latin Style Grilled Mahi-Mahi


  • four 8-ounce Mahi fillets
  • 2 tablespoon olive oil

Spice Rub Ingredients

  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground chile powder
  • 1 tablespoon salt
  • 1 tablespoon pepper

Avocados Ingredients

  • 2 avocados cut in half
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Salsa Ingredients

  • 1 cup small dice pineapple
  • 1/4 cup small dice red onion
  • 1/4 cup small dice red pepper
  • 1/4 cup fresh copped cilantro
  • 1/4 cup line juice
  • 1 tablespoon pureed chipotle pepper


  1. Preheat Breville grill or start a fire in charcoal grill.
  2. Rub Mahi with oil and spice mix. Rub avocados with oil and salt and pepper.
  3. Check that grill is ready. For charcoal grill, when coals are uniformly covered in ash (30-40 minutes), fire is ready.
  4. Over medium heat or a medium hot fire, grill Mahi steaks 5 to 7 minutes per side. Grill avocados cut side down, 3 to 5 minutes until golden brown.
  5. Combine salsa ingredients and toss.
  6. Serve Mahi with half a grilled avocado, and pineapple salsa on the side.