This recipe for grilled mahi-mahi is healthy and delicious, perfect for a weeknight meal!
Fish is easy to cook, light, and pairs beautifully with a tropical-style mango salsa for a quick dinner.
What is Mahi Mahi?
Mahi-mahi is a mildly sweet whitefish with a sturdy texture, almost like swordfish, and can be found in waters from Massachusetts to Texas and the Caribbean.
Mahi-Mahi is often seen in menus as blackened fish tacos because it is a firmer fish. Find fillets at your local fishmonger or sometimes frozen at the supermarket. If you can get it, fresh is best!
- Because of its thicker, firmer texture, mahi-mahi is great to cook on the grill!
- Wrapped in foil or seasoned and placed straight on the grill grate, mahi-mahi comes out fork-tender without losing its form.
- Wrap the fillets in foil (& store in the refrigerator until they are ready to grill!) Great for a beach barbecue!
- Use leftover Mahi Mahi with mango salsa over a salad or tucked into a wrap!
Ingredients and Variations
MAHI MAHI: A firm fish with a mild, sweet flavor, mahi-mahi tastes great with many flavor profiles.
Salmon has a similar texture with a stronger flavor, but can be substituted for mahi-mahi. Skewered shrimp can be grilled and will still pair well salsa too.
MANGO SALSA: Fresh, sweet, and a little bit spicy, mango salsa has crunchy colorful veggies like red bell peppers and creamy avocados, a dash of lime juice, and a little bit of diced jalapenos for some heat.
Switch out complimentary ingredients like peaches or make a pineapple salsa. Stir in a little honey or some cumin to make it a signature salsa!
How to Grill Mahi Mahi
- Prepare mango salsa, set aside.
- Prepare filets, brush with olive oil, & season with salt, pepper, & garlic powder.
- Grill the fish per recipe below.
- Serve with a wedge of lime or lemon & top with mango salsa.
COOKING TIP: Avoid cooking fish too long so it doesn’t dry out. The fish should be slightly firm to the touch, opaque in color and have moist flakes.
Choose sides and salads that are light and fresh just like the entrée!
Cilantro Jicama Slaw would taste great, and so would Grilled Zucchini! A light salad like Strawberry Spinach Salad or Classic Wedge Salad would compliment the flavors of the fish, with a pitcher of Easy White Sangria.
Fave Fish Dishes
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Grilled Mahi Mahi with Mango Salsa
Grilled Mahi Mahi with mango salsa is a light & flavorful entrèe that’s ready in 30 minutes!
Combine all salsa ingredients in a small bowl. Refrigerate while preparing the fish.
Heat grill to medium high heat.
Dab filets dry with a paper towel and brush with olive oil. Season with salt, pepper, and garlic powder.
Grill the fish filets for about 3-4 minutes skin side down (if your fish has skin). Flip the fish over with a spatula and cook an additional 3-4 minutes or until the fish reaches 140-145°F.
Remove from the grill, squeeze fresh lime over top, and serve with salsa.
Avoid cooking fish too long so it doesn’t dry out. The fish should be slightly firm to the touch, opaque in color and have moist flakes.
Mango can be replaced with other fruit including peaches, pineapple, or strawberries.
Calories: 208, Carbohydrates: 8g, Protein: 32g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 124mg, Sodium: 442mg, Potassium: 862mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1109IU, Vitamin C: 33mg, Calcium: 35mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Keyword best Grilled Mahi Mahi, Grilled Mahi Mahi, Grilled Mahi Mahi recipe, how to make Grilled Mahi Mahi
Course Dinner, Entree, Fish, Lunch, Seafood