Summer has a flavor. It’s the char of a good piece of fish hitting a hot grill, the brightness of fresh pineapple against the heat, the clink of a cold can just before the first sip. It’s the kind of meal that doesn’t need a special occasion — just a warm evening, a little time, and the right drink to go with it.
At Highland Falls, we think the only thing better than cracking open a cold Highly Likely is having something genuinely spectacular on the table to go with it. So we built a recipe worthy of it: grilled mahi-mahi with a fresh pineapple-citrus salsa that plays directly off the drink’s bright, tropical character. This is the pairing you didn’t know you needed.
🍍 Why This Pairing Works
Great pairings aren’t accidental — they’re intentional. Highly Likely leads with bright pineapple, tangy citrus, and floral citrus blossom notes, backed by the clean, balanced finish you get from our 1:1 THC and CBG blend. So we designed a dish that speaks the same language: fresh pineapple salsa with lime zest and a touch of honey, a citrus-forward marinade on the fish, and just enough jalapeño heat to make that cold can feel like a reward.
Every sip of Highly Likely after a bite of this mahi is essentially a flavor echo — tropical calling back to tropical, citrus meeting citrus, a little heat meeting that smooth, easy finish. That’s not a coincidence. That’s a craft beverage doing exactly what it was designed to do.
🔥 The Recipe: Grilled Mahi-Mahi with Pineapple-Citrus Salsa
Serves 4 | Prep: 15 min | Marinate: 20–60 min | Grill: 8 min
The Marinade
- 3 tbsp olive oil
- 3 tbsp fresh lime juice
- 2 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
The Fish
- 4 mahi-mahi fillets (about 6 oz each)
The Pineapple-Citrus Salsa
- 1½ cups fresh pineapple, finely diced
- ½ red bell pepper, finely diced
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, roughly chopped
- 1 tsp lime zest
- 1 tsp honey
- Pinch of kosher salt
To Serve
- Coconut rice
- Lime wedges
How to Make It
1. Build the marinade. Whisk all marinade ingredients together in a bowl. Place the mahi fillets in a shallow dish and pour the marinade over them, turning to coat. This is your foundation — citrusy, smoky, and built to complement every note in that can.
2. Marinate. Cover and refrigerate for at least 20 minutes, or up to 1 hour. Don’t push past that — the citrus will start to break down the fish. While it’s marinating, make the salsa.
3. Make the pineapple-citrus salsa. Combine all salsa ingredients in a bowl and toss gently. Taste and adjust with a little extra lime or salt if needed. Let it sit at room temperature so the flavors come together. The honey rounds out the acidity; don’t skip it.
4. Preheat the grill. Heat to high — you want it hot enough to hear an immediate sizzle when the fish hits the grate. Brush with a little oil. Mahi is a delicate fish and it will tear if it sticks.
5. Grill the mahi. Remove fillets from the marinade and shake off excess. Grill 3–4 minutes per side, flipping just once, until the flesh is opaque and flakes easily with a fork. Resist the urge to move them around — let the grill do the work and develop that char.
6. Plate and serve. Serve each fillet over coconut rice, topped generously with the pineapple-citrus salsa. Add a lime wedge. Open a cold Highly Likely. That’s it. That’s the whole move.
🌿 A Few Things Before You Flip
Go with fresh pineapple. Canned works in a pinch, but fresh pineapple has a brightness and texture that canned simply can’t match. You’re building a salsa, not a smoothie — the texture matters.
Mahi is forgiving, but not infinitely so. It’s a firm, meaty fish that handles the grill well — but overcooking is still possible. Pull it off the moment it flakes cleanly. A little translucence in the center when it comes off the grill is fine; carryover heat will finish it.
Make it a platter. Scale this up and serve it family-style. Pile the mahi on a board, spoon the salsa over generously, rice alongside, limes scattered everywhere. Put a bucket of Highly Likely on ice. That’s a summer evening right there.
No grill? No problem. A cast iron skillet over high heat is your best alternative. Get it properly hot before the fish goes in and you’ll still get a great sear. Finish with a squeeze of lime and you’re there.
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Summer doesn’t wait around — and neither should you. Fire up the grill, stock the cooler with Highly Likely, and make this the season you eat — and drink — a little better.