Grilled Mahi-Mahi with Mango Salsa
Inspired by the bold coastal flavors of an off the hook raw bar and grill, this grilled mahi-mahi is topped with a vibrant fresh mango salsa for a stunning 38g protein main course at just 320 calories per serving.
20m
4
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Ingredients
- 4 mahi-mahi fillets (6 oz each), skin removed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 ripe mangoes, peeled, pitted, and diced small
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 1 jalapeño, seeded and minced
- 3 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon honey
- Lime wedges, for serving
Instructions
- 1
Make the Mango Salsa
In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, and cilantro. Add lime juice, lemon juice, and honey. Stir gently to combine. Season with a pinch of salt to taste. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
- 2
Prepare the Fish
Pat the mahi-mahi fillets completely dry with paper towels on both sides. This step is critical for achieving a good sear and preventing sticking on the grill. Moisture is the enemy of a great grill mark.
- 3
Season the Fillets
In a small bowl, mix together the smoked paprika, garlic powder, ground cumin, kosher salt, black pepper, and cayenne pepper. Brush each fillet on both sides with olive oil, then evenly coat all sides with the spice rub. Let the seasoned fish rest at room temperature for 10 minutes while you preheat the grill.
- 4
Preheat the Grill
Preheat your outdoor grill or indoor grill pan over medium-high heat for at least 5 minutes. Clean the grates thoroughly with a grill brush, then lightly oil the grates using a folded paper towel dipped in oil and held with tongs. A properly preheated and oiled grill will prevent the fish from sticking.
- 5
Grill the Mahi-Mahi
Place the seasoned mahi-mahi fillets on the hot grill. Cook undisturbed for 4 to 5 minutes until the fish releases naturally from the grates and distinct grill marks form. Carefully flip each fillet using a wide spatula and cook for an additional 3 to 4 minutes, until the fish is opaque throughout and flakes easily when pressed with a fork. Internal temperature should reach 145°F (63°C).
- 6
Rest and Plate
Remove the grilled mahi-mahi from the heat and let it rest for 2 minutes. Transfer each fillet to a serving plate and generously spoon the chilled mango salsa directly over the top of each piece. Serve immediately with fresh lime wedges on the side.
Chef's Tips
For the best results, make the mango salsa at least 30 minutes ahead so the flavors fully develop. If you don't have an outdoor grill, a cast-iron grill pan works beautifully indoors over high heat. Mahi-mahi is a lean, firm fish that holds up exceptionally well on the grill — just be careful not to overcook it or it will become dry. The fish is done the moment it flakes with a fork. For a smokier profile, add 1/4 teaspoon of chipotle powder to the spice rub.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this grilled mahi-mahi with mango salsa
How long does it take to make Grilled Mahi-Mahi with Mango Salsa?
This recipe takes 32 minutes total time, including 20 minutes prep time and 12 minutes cooking time.
How many servings does this Grilled Mahi-Mahi with Mango Salsa recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Grilled Mahi-Mahi with Mango Salsa recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Grilled Mahi-Mahi with Mango Salsa recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this grilled mahi-mahi with mango salsa ahead of time?
Yes! You can prepare this grilled mahi-mahi with mango salsa up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover grilled mahi-mahi with mango salsa?
Store leftover grilled mahi-mahi with mango salsa covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with grilled mahi-mahi with mango salsa?
This grilled mahi-mahi with mango salsa pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze grilled mahi-mahi with mango salsa?
Yes, this grilled mahi-mahi with mango salsa freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.