📝 About This Recipe
Transport your senses to a coastal paradise with this vibrant, heart-healthy masterpiece that balances the mild, sweet flavor of Mahi-Mahi with a burst of tropical acidity. The firm, lean texture of the fish takes on a beautiful char on the grill, providing the perfect canvas for a colorful salsa hand-crafted from ripe mangoes, crisp bell peppers, and a hint of jalapeño heat. This dish is the epitome of fresh, clean eating, offering a sophisticated harmony of smoky, sweet, and spicy notes that define modern island cuisine.
🥗 Ingredients
The Fish & Marinade
- 4 6-ounce pieces Mahi-Mahi fillets (skinless, about 1-inch thick)
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Lime juice (freshly squeezed)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Smoked paprika (for a hint of depth)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Fresh Mango Salsa
- 2 cups Ripe Mango (peeled and diced into 1/4-inch cubes)
- 1/2 cup Red bell pepper (finely diced)
- 1/4 cup Red onion (finely minced)
- 1/4 cup Fresh cilantro (chopped)
- 1 piece Jalapeño (seeded and minced)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Honey (optional, to balance acidity)
👨🍳 Instructions
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1
Begin by patting the Mahi-Mahi fillets dry with paper towels; removing surface moisture is the secret to achieving those coveted, professional grill marks.
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2
In a small bowl, whisk together the olive oil, 1 tablespoon of lime juice, minced garlic, smoked paprika, salt, and pepper to create the marinade.
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3
Place the fillets in a shallow dish and pour the marinade over them, ensuring each piece is evenly coated. Let them sit at room temperature for 15-20 minutes while you prepare the salsa.
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4
To make the salsa, combine the diced mango, red bell pepper, red onion, jalapeño, and cilantro in a medium glass mixing bowl.
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5
Drizzle the remaining 2 tablespoons of lime juice and the honey over the salsa mixture. Toss gently to combine, then season with a pinch of salt. Set aside to let the flavors marry.
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6
Preheat your outdoor grill or indoor cast-iron grill pan to medium-high heat (approximately 400°F/200°C).
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7
Oil the grill grates thoroughly using a folded paper towel dipped in vegetable oil and held with tongs to prevent the fish from sticking.
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8
Place the Mahi-Mahi fillets on the grill at a 45-degree angle to the grates. Close the lid and cook undisturbed for 4-5 minutes.
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9
Carefully flip the fillets using a wide, thin metal spatula. The fish should release easily from the grate once a proper crust has formed.
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10
Cook the second side for another 4-5 minutes, or until the internal temperature reaches 137°F (58°C) for a moist, flaky finish. The meat should be opaque throughout.
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11
Remove the fish from the grill and transfer to a warm platter. Cover loosely with foil and let the fish rest for 3 minutes to allow the juices to redistribute.
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12
Plate each fillet and generously spoon the mango salsa over the top, allowing the juices to run down the sides of the fish.
💡 Chef's Tips
Choose mangoes that are slightly soft to the touch but not mushy; 'Kent' or 'Ataulfo' varieties work best for their buttery texture. If the fish sticks when you try to flip it, wait another 30-60 seconds; it will naturally release once the sear is complete. Don't over-marinate the fish in lime juice for more than 30 minutes, as the acid will begin to 'cook' the delicate proteins and change the texture. For a smoky twist, grill the mango halves for 2 minutes per side before dicing them for the salsa. If you prefer more heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the fish rub.
🍽️ Serving Suggestions
Serve alongside a bed of coconut-infused jasmine rice to soak up the tropical juices. Pair with a chilled glass of Sauvignon Blanc or a crisp, light lager with a lime wedge. A side of grilled asparagus or charred broccolini adds a wonderful earthy contrast to the sweet fruit. For a lower-carb option, serve the fish over a refreshing slaw of shredded cabbage and jicama. Warm corn tortillas on the grill to turn this dish into gourmet fish tacos.