Grilled Mahi-Mahi with Mango Salsa
Perfectly charred mahi-mahi fillets topped with a bright, tropical mango salsa. Fresh, vibrant, and ready in 30 minutes.
Easy
Caribbean
Main
🍳 Grilling
🟢 Low Mercury
⚡ High Omega-3
⭐ Featured
This is summer on a plate. Mahi-mahi's firm, sweet flesh stands up beautifully to direct heat, developing gorgeous grill marks while staying moist inside. The mango salsa — sweet, spicy, and acidic — cuts through the fish and brings a shot of the tropics to the table. It's an ideal weeknight recipe that looks and tastes like restaurant food with minimal effort.
📋 Ingredients — serves 4
Fish
700 g
Mahi-mahi fillets
(4 portions, skin-on or skinless)
30 ml
Olive oil
3 cloves
Garlic
(minced)
5 g
Ground cumin
5 g
Smoked paprika
30 ml
Lime juice
(freshly squeezed)
—
Salt and black pepper
(to taste)
Mango Salsa
1 large
Ripe mango
(diced into 1cm cubes)
60 g
Red onion
(finely diced)
1 small
Red chilli
(deseeded and finely chopped)
15 g
Fresh coriander (cilantro)
(roughly chopped)
30 ml
Lime juice
—
Salt
(to taste)
👨🍳 Method
1
Make the salsa
Combine all salsa ingredients in a bowl. Toss gently and season with salt. Cover and refrigerate for at least 15 minutes to allow the flavours to meld.
💡Make the salsa first — it improves significantly as it sits.
2
Marinate the fish
Mix olive oil, minced garlic, cumin, paprika, lime juice, salt and pepper. Pat the mahi-mahi fillets dry with kitchen paper, then coat them evenly in the marinade. Leave for 10 minutes at room temperature.
💡Patting the fish dry is crucial — moisture prevents good grill marks.
3
Preheat the grill
Preheat your grill or griddle pan to high heat. Brush the grates with oil to prevent sticking. A properly preheated grill is essential — you should see wisps of smoke before adding the fish.
4
Grill the fish
Place the fillets on the grill and cook undisturbed for 4–5 minutes. The fish should release cleanly from the grill when ready. Carefully flip and cook for a further 3–4 minutes until the internal temperature reaches 63°C (145°F) and the flesh flakes easily with a fork.
⚠️Resist moving the fish for the first 4 minutes — it needs to release naturally from the grill or it will tear.
5
Rest and serve
Transfer the fish to a warm plate and rest for 2 minutes. Top generously with the mango salsa and serve immediately with steamed rice or a green salad.
💡A squeeze of fresh lime over the finished dish brightens everything.
💡 Chef's Tips & Notes
Tips for the Best Result
Cook Common dolphinfish to an internal temperature of 63°C (145°F) for food safety. Use a probe thermometer in the thickest part of the flesh.
Storage: Store cooked fish and salsa separately in airtight containers in the fridge for up to 2 days. The salsa tastes even better on day 2. Reheat fish gently in a covered pan with a splash of water.
⚡ Nutrition Per Serving
Based on 4 servings per recipe
| Nutrient | Per Serving |
|---|---|
| Calories | 285 kcal |
| Protein | 34 g |
| Omega-3 Fatty Acids | 820 mg |
Estimates only — may vary by ingredient brand and portion size.