Grilled Mahi Mahi with Mango Salsa
Smoky chargrilled mahi mahi fillets topped with bright fresh mango salsa for a tropical weeknight dinner in 18 minutes.
Mahi-Mahi Fillets (Skinless, 6–8 oz)
6–8 oz skinless fillets, ~1-inch thick, oiled and seasoned just before grilling
grill Timer
Set for 8 mins @ 450°F (232°C) (Flip at 4m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Make mango salsa: diced mango, red onion, jalapeno, cilantro, and lime juice.
Brush 4 mahi mahi fillets with oil and season with salt, pepper, and cumin.
Grill over direct high heat for 4 minutes per side until charred and 137°F internal.
Top with mango salsa and serve with lime wedges.
Step-by-Step Guided Instructions
Dice 1 large ripe mango, 1/4 cup red onion, 1 jalapeno (seeded), and 2 tbsp fresh cilantro. Combine in a bowl with the juice of 1 lime and a pinch of salt. Toss and set aside.
Make the salsa first so the flavors have time to meld while you grill the fish.
Pat 4 mahi mahi fillets (6 oz each) completely dry. Brush both sides with 1 tbsp olive oil. Season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin.
Mahi mahi is a firm meaty fish that holds up beautifully on the grill without falling apart.
Preheat grill to 450°F over direct high heat. Oil the grates well. Place fillets on the grill and cook 4 minutes without moving until grill marks form and the fish releases easily. Flip and grill 3 to 4 minutes more until the thickest part reaches 137°F and the fish flakes with a fork.
If the fish sticks to the grate it is not ready to flip yet. Wait 30 seconds and try again.
Transfer fillets to plates and rest for 2 minutes. Spoon mango salsa generously over each fillet. Serve with lime wedges on the side.
The cool salsa against the hot charred fish is what makes this dish special. Do not skip the fresh lime squeeze.
Mahi mahi is the gateway fish for people who say they do not like fish. It is firm, mild, and does not taste fishy. The mango salsa makes it feel like a vacation dinner. Oil those grill grates well or you will leave half your fish behind and the grill wins.
Skip the jalapeno in the salsa entirely and dice the mango pieces smaller. Serve the salsa on the side so kids can try it or skip it.
- Coconut rice
- Grilled pineapple slices
- Black bean salad
Reheat gently in a 300°F oven for 5 minutes. Serve with fresh salsa as the original will have softened.