Grilled Mahi-Mahi with Mango Salsa
Mahi-mahi is a firm, mild fish that holds together well on the grill. A fresh salsa of ripe mango, red pepper, and lime goes on top just before serving. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Cook mahi-mahi to 145°F or until opaque and flaky. Use one cutting board for the salsa and a separate one for raw fish, and never put cooked fish back on the plate that held it raw. Wash all produce and scrub limes under running water before cutting.
Allergens: fish
Equipment
- outdoor grill or grill pan
- grill brush
- wide metal spatula
- knife
- 2 cutting boards
- mixing bowl
- instant-read thermometer
Ingredients (for 4 servings)
- 1.5 pounds mahi-mahi fillets, about 1 inch thick
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 ripe mangoes, peeled and diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 limes, juiced
Directions
1. Wash the mangoes, pepper, jalapeño, cilantro, and limes. On a clean board, make the salsa: stir the mango, red bell pepper, red onion, jalapeño, cilantro, juice of 1 lime, and a pinch of the salt in a bowl. Refrigerate.
2. Heat the grill to medium-high (about 425°F). Brush the grate clean, then wipe it with an oiled paper towel held in tongs.
3. On a separate board, pat the fish dry. Rub with olive oil, then season with cumin, the remaining salt, and black pepper.
4. Lay the fillets on the grate and leave them alone for 4 to 5 minutes, until they release easily and show grill marks.
5. Flip once with a wide spatula and grill 3 to 4 minutes more, until the fish reaches 145°F or the flesh is opaque and separates easily with a fork.
6. Squeeze the second lime over the fish and spoon the cold mango salsa on top. Serve right away.
7. Chill leftovers within 2 hours (1 hour if the room is above 90°F).
Skill taught
Grilling fish fillets on a clean, oiled grate so they release without sticking.
Affordable substitution
Use frozen mahi-mahi or tilapia thawed in the refrigerator overnight, and swap frozen diced mango (thawed) or canned pineapple for fresh mango.
Optional variation
Add a diced avocado or a few chopped pineapple pieces to the salsa.
Leftovers & storage
Cool and refrigerate fish and salsa separately within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Reheat the fish to 165°F until steaming hot; serve the salsa cold.