Thinner filets will cook faster while thicker filets will need more time.Īvoid cooking fish too long so it doesn’t dry out. Flip the fish over with a spatula and cook an additional 3-4 minutes or until the fish reaches 140-145☏.Remove from the grill, squeeze fresh lime over top, and serve with salsa.
Season with salt, pepper, and garlic powder.Grill the fish filets for about 3-4 minutes skin side down (if your fish has skin). Refrigerate while preparing the fish.Heat grill to medium high heat.Dab filets dry with a paper towel and brush with olive oil. Grilled Mahi Mahi with mango salsa is a light & flavorful entrèe that’s ready in 30 minutes!Ĭombine all salsa ingredients in a small bowl. The fish should be slightly firm to the touch, opaque in color and have moist flakes.Ĭhoose sides and salads that are light and fresh just like the entrée!Ĭilantro 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.ĭid your family love this Grilled Mahi Mahi? Leave us a comment and a rating below! Serve with a wedge of lime or lemon & top with mango salsa.ĬOOKING TIP: Avoid cooking fish too long so it doesn’t dry out. Prepare filets, brush with olive oil, & season with salt, pepper, & garlic powder. Stir in a little honey or some cumin to make it a signature salsa! Switch out complimentary ingredients like peaches or make a pineapple salsa. 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. Skewered shrimp can be grilled and will still pair well salsa too. Salmon has a similar texture with a stronger flavor, but can be substituted for mahi-mahi. MAHI MAHI: A firm fish with a mild, sweet flavor, mahi-mahi tastes great with many flavor profiles. Use leftover Mahi Mahi with mango salsa over a salad or tucked into a wrap! Wrap the fillets in foil (& store in the refrigerator until they are ready to grill!) Great for a beach barbecue! Wrapped in foil or seasoned and placed straight on the grill grate, mahi-mahi comes out fork-tender without losing its form. If you can get it, fresh is best!īecause of its thicker, firmer texture, mahi-mahi is great to cook on the grill! Find fillets at your local fishmonger or sometimes frozen at the supermarket. Mahi-Mahi is often seen in menus as blackened fish tacos because it is a firmer fish. 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. 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.