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.
- Cook temp
- 450°F
- 232°C · preheat
- Total time
- 18 min
- 10 prep · 8 cook · 2 rest
- Flip at
- 4 min
- of 8 min cook
- Pull at
- 137°F
- USDA safe minimum
Grilled Mahi Mahi with Mango Salsa Recipe · Lake Geneva Country Meats
Shows how to oil the grates, grill seasoned mahi mahi fillets over direct heat until marked, and finish with fresh mango salsa.
- Target //Cook at 450°F (232°C) for 18 mins (flip at 4 mins).
- Doneness //Pull when internal temperature reaches 137°F (USDA safe minimum). Rest 2 mins before slicing.
- Golden Rule //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.
- Family Tweak //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.
Ingredients
- 4 filletsMahi Mahi Fillets, 6 oz each, skin removed
- 1 largeRipe Mango, diced
- 1/4 cupRed Onion, finely diced
- 1 wholeJalapeno, seeded and minced
- 2 tbspFresh Cilantro, chopped
- 1 wholeLime, juiced, plus wedges for serving
- 1 tbspOlive Oil
- 1 tspKosher Salt
- 1/2 tspBlack Pepper
- 1/2 tspGround Cumin
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Get to the point
- 1
Make mango salsa: diced mango, red onion, jalapeno, cilantro, and lime juice.
- 2
Brush 4 mahi mahi fillets with oil and season with salt, pepper, and cumin.
- 3
Grill over direct high heat for 4 minutes per side until charred and 137°F internal.
- 4
Top with mango salsa and serve with lime wedges.
Step by step
Tap a step to cross it offMake the Mango Salsa
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.
WhyMake the salsa first so the flavors have time to meld while you grill the fish.
Season the Fillets
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.
WhyMahi mahi is a firm meaty fish that holds up beautifully on the grill without falling apart.
Grill Over Direct Heat
8 min · flip at 4Preheat 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.
WhyIf the fish sticks to the grate it is not ready to flip yet. Wait 30 seconds and try again.
Rest & Top with Salsa
Transfer fillets to plates and rest for 2 minutes. Spoon mango salsa generously over each fillet. Serve with lime wedges on the side.
WhyThe cool salsa against the hot charred fish is what makes this dish special. Do not skip the fresh lime squeeze.
- Dad pro tip
- 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.
- Kid & toddler adjustment
- 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.
- Serve with
- Coconut rice · Grilled pineapple slices · Black bean salad
- Reheating
- Reheat gently in a 300°F oven for 5 minutes. Serve with fresh salsa as the original will have softened.
- Calories
- 250
- Protein
- 38 g
- Carbs
- 10 g
- Fat
- 6 g
Nutrition source: USDA FoodData Central #175120. Cook-time basis: 6 oz mahi mahi fillets on direct heat gas grill at 450°F; FDA 137°F recommendation for fin fish.
Frequently Asked Questions
How do you reheat leftover grilled mahi mahi with mango salsa without ruining the texture?
Reheat gently in a 300°F oven for 5 minutes. Serve with fresh salsa as the original will have softened.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 137°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 2 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
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.
What are the best side dishes to serve with this?
Recommended sides include Coconut rice, Grilled pineapple slices, Black bean salad.