Grilled Mahi-Mahi with Mango Salsa
Perfectly grilled, flaky mahi-mahi fillets seasoned with a simple spice rub. Topped with a vibrant, sweet and tangy mango salsa, this dish is a taste of summer and ready in under 30 minutes.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Make the Mango Salsa
- b.In a medium bowl, combine the diced mango, red onion, red bell pepper, minced jalapeño, and chopped cilantro.
- c.Pour the fresh lime juice over the mixture and add 1/2 teaspoon of salt.
- d.Gently toss to combine. Set aside for at least 15 minutes to allow the flavors to meld.
- 2
Step 2
- a.Prepare and Season the Mahi-Mahi
- b.Using paper towels, pat the mahi-mahi fillets completely dry. This is crucial for a good sear.
- c.Brush both sides of each fillet with olive oil.
- d.In a small bowl, mix the remaining 1/2 teaspoon of salt, black pepper, garlic powder, and paprika.
- e.Evenly sprinkle the spice rub over all sides of the fish fillets, gently pressing it in.
- 3
Step 3
- a.Grill the Fish
- b.Preheat your grill to medium-high heat, approximately 400-450°F (200-230°C).
- c.Clean the grill grates thoroughly and use tongs to wipe them with a paper towel dipped in a high-smoke-point oil to prevent sticking.
- d.Place the seasoned fillets on the hot grill. Cook for 3-5 minutes on the first side without moving them to achieve distinct grill marks.
- e.Carefully flip the fillets and cook for another 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
- f.The internal temperature should reach 145°F (63°C) at the thickest part.
- 4
Step 4
- a.Serve
- b.Remove the fish from the grill and let it rest for a minute.
- c.Transfer the grilled mahi-mahi to serving plates and top each fillet with a generous amount of the fresh mango salsa.
- d.Serve immediately with sides like coconut rice, quinoa, or a simple green salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best salsa, choose a mango that is ripe for sweetness but still firm enough to hold its shape when diced.
- 2Patting the fish dry is a crucial step for achieving a perfect sear and preventing it from steaming on the grill.
- 3Don't overcook the fish! Mahi-mahi cooks quickly and will become dry if left on the heat for too long.
- 4The mango salsa can be made a few hours ahead of time. Store it covered in the refrigerator to let the flavors deepen.
- 5If you don't have a grill, you can cook the fish in a hot, well-oiled cast-iron skillet on the stovetop for 3-5 minutes per side.
- 6Let the fish rest for 1-2 minutes after grilling. This allows the juices to redistribute, resulting in a more tender fillet.
Adapt it for your goals.
Fish
This recipe works well with other firm white fish like halibut, cod, or swordfish. Adjust cooking time based on the thickness of the fillets.
Salsa FruitSalsa Fruit
Swap the mango for diced pineapple, peaches, or nectarines for a different sweet and tangy flavor profile.
Add CreaminessAdd Creaminess
Add one diced avocado to the salsa just before serving for a creamy texture and healthy fats.
Spice it UpSpice it Up
Add 1/4 teaspoon of cayenne pepper or chipotle powder to the spice rub for an extra kick of heat.
Why this is on our healthy list.
Rich in Lean Protein
Mahi-mahi is an excellent source of high-quality, lean protein, which is essential for building and repairing muscle, supporting immune function, and promoting a feeling of fullness.
Supports Heart Health
This fish provides beneficial omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and decrease triglycerides, contributing to overall cardiovascular health.
Packed with Vitamins and Antioxidants
The fresh mango salsa is loaded with Vitamin C from the mango, bell pepper, and lime, which boosts the immune system. It also provides antioxidants that help protect your cells from damage.
Frequently asked questions
Each serving contains approximately 310-340 calories, making it a light yet satisfying main course. The exact count depends on the size of the mango and fish fillet.