📝 About This Recipe
Transport your palate to the Caribbean with this vibrant dish that perfectly balances the smoky char of the grill with the bright, succulent sweetness of ripe mango. Mahi-Mahi, known for its firm texture and mild flavor, serves as the ideal canvas for our zesty lime and cumin rub. This recipe is a celebration of fresh, coastal ingredients, offering a light yet deeply satisfying meal that captures the essence of summer in every bite.
🥗 Ingredients
The Fish
- 4 pieces Mahi-Mahi fillets (6-ounce portions, skin-on or off)
- 2 tablespoons Extra virgin olive oil (high quality)
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Ground cumin
- 1/2 teaspoon Garlic powder
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Fresh Mango Salsa
- 2 large 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 small 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 preparing the mango salsa. In a medium glass bowl, combine the diced mango, red bell pepper, red onion, jalapeño, and cilantro.
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2
Drizzle the lime juice and honey over the salsa mixture. Toss gently to combine, cover with plastic wrap, and refrigerate for at least 20 minutes to allow the flavors to marry.
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3
Preheat your outdoor grill to medium-high heat (about 400°F/200°C). Ensure the grill grates are very clean to prevent the delicate fish from sticking.
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4
Pat the Mahi-Mahi fillets completely dry with paper towels. Removing surface moisture is crucial for achieving a beautiful sear.
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5
In a small ramekin, whisk together the smoked paprika, cumin, garlic powder, salt, and black pepper.
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6
Brush both sides of each fillet generously with olive oil, then sprinkle the spice rub evenly over the flesh side of the fish.
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7
Oil the grill grates using a folded paper towel dipped in vegetable oil and held with tongs.
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8
Place the fillets on the grill, spice-side down first. Close the lid and cook undisturbed for 4-5 minutes.
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9
Carefully flip the fillets using a wide fish spatula. The fish should release easily from the grate once a crust has formed; if it resists, give it another 30 seconds.
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10
Cook for an additional 4-5 minutes on the second side, or until the internal temperature reaches 137°F (58°C) and the flesh is opaque and flakes easily with a fork.
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11
Remove the fish from the grill and transfer to a warm platter. Let the fish rest for 2-3 minutes to allow the juices to redistribute.
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12
Taste the mango salsa and add a pinch of salt if needed. Spoon a generous portion of the chilled salsa over each warm fillet.
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13
Garnish with extra cilantro sprigs and serve immediately with lime wedges on the side.
💡 Chef's Tips
Choose mangoes that are fragrant and give slightly to pressure; if they are too soft, the salsa will be mushy. If you don't have a grill, a cast-iron grill pan over high heat works beautifully as a substitute. Avoid overcooking Mahi-Mahi; it is a lean fish and can become dry quickly if left on the heat too long. For an extra kick of flavor, add a pinch of Tajín seasoning to the mango salsa. To prevent sticking, make sure your grill is fully preheated before the fish touches the grates.
🍽️ Serving Suggestions
Serve alongside coconut-infused jasmine rice to complement the tropical flavors. A side of grilled asparagus or snap peas adds a lovely crunch and green brightness. Pair with a crisp, chilled Sauvignon Blanc or a light Mexican lager with lime. For a low-carb option, serve the fish over a bed of lime-dressed arugula or cauliflower rice. Warm flour tortillas and sliced avocado turn this into incredible gourmet fish tacos.