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Grilled Mahi Mahi with Mango Salsa

Grilled mahi mahi with mango salsa pairs tender, smoky grilled fillets with a sweet-heat mango topping. You’ll get golden grill marks and an instantly bright salsa made from diced mango, jalapeño, and fresh lime.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Mahi Mahi
  • 4 mahi mahi fillets
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 lime juiced
For the Mango Salsa
  • 2 mangoes ripe, diced small
  • 0.5 red onion small, finely diced
  • 1 jalapeño seeded and minced
  • 0.25 cup fresh cilantro chopped
  • 2 tbsp fresh lime juice
  • 0.25 tsp salt

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prepare the mahi mahi
  1. Pat the mahi mahi fillets dry with paper towels so they sear instead of steam.
  2. In a small bowl, mix olive oil, garlic powder, smoked paprika, cumin, salt, black pepper, and lime juice.
  3. Brush the seasoned mixture evenly over both sides of each fillet.
Make the mango salsa
  1. In a medium bowl, combine diced mango, red onion, jalapeño, cilantro, lime juice, and salt.
  2. Stir gently to combine, then taste and adjust salt or lime as needed.
  3. Set the mango salsa aside while you preheat the grill.
Grill and serve
  1. Preheat your grill or grill pan over medium-high heat.
  2. Lightly oil the grates.
  3. Place the fillets on the grill and cook undisturbed for 3–4 minutes until the fish releases easily and has golden grill marks.
  4. Flip the fillets and cook another 3–4 minutes until the fish flakes easily with a fork and is opaque throughout.
  5. Transfer the fillets to a plate and spoon the mango salsa generously over each piece.
  6. Serve immediately with extra lime wedges and rice or a simple green salad on the side.

Notes

Pro tip: Keep the fish undisturbed during the first cook so you get clean, golden grill marks. Store leftover mahi mahi and mango salsa separately in the fridge up to 2 days; salsa will soften but still tastes good. Freezing is not recommended for best texture. For a lighter option, serve with cauliflower rice or extra salad instead of regular rice (the salsa is naturally gluten-free).