Mahi mahi, known for its firm, flaky texture and mild sweetness, is marinated simply and grilled until lightly charred. It’s topped with a fresh, zesty mango-pineapple salsa that brings bright acidity and natural sweetness to balance the smokiness of the fish.
Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
For the Mahi Mahi
4mahi mahi fillets (5–6 oz each)
2tbspolive oil
1tbsplime juice
1tspgarlic powder
½tspground cumin
Salt and freshly ground black pepper
Optional: ½ tsp smoked paprika or chili powder (for a smoky kick)
For the Mango-Pineapple Salsa
1ripe mango, diced
1cupfresh pineapple, diced
¼cupred bell pepper, finely chopped
¼cupred onion, finely chopped
1small jalapeño, seeded and minced (optional, for heat)
Juice of 1 lime
2tbspchopped fresh cilantro
Salt, to taste
Optional Sides
Coconut rice or cilantro-lime rice
Grilled corn or avocado slices
Mixed greens or arugula salad
Marinate the Fish
1
In a bowl, whisk together olive oil, lime juice, garlic powder, cumin, salt, pepper, and smoked paprika if using.
Pat mahi mahi fillets dry and place in a shallow dish or zip-top bag.
Pour marinade over the fish and gently toss to coat.
Marinate for 15–30 minutes at room temperature (or refrigerate up to 2 hours).
Make the Salsa
2
In a mixing bowl, combine:
Mango, pineapple, red bell pepper, red onion, and jalapeño.
Add lime juice, cilantro, and salt to taste.
Toss gently and set aside (can be made 1–2 hours ahead and chilled).
Grill the Mahi Mahi
3
Preheat grill (or grill pan) to medium-high heat. Oil the grates well.
Grill mahi mahi for 4–5 minutes per side, depending on thickness, until opaque and it flakes easily with a fork. Internal temp should reach 135–140°F (57–60°C).
Avoid overcooking—it’s a lean fish and cooks quickly.
Serve
4
Plate the grilled mahi mahi fillets.
Spoon a generous amount of mango-pineapple salsa over the top.
Serve with your chosen sides and garnish with extra lime wedges or cilantro.
Tips for Success
5
Mahi mahi is firm and perfect for grilling—it won’t fall apart.
For extra char and flavor, grill a few lime halves to squeeze over the top.
Let salsa sit for 10–15 minutes before serving so flavors meld.
Variations
6
Add avocado to the salsa for creaminess.
Substitute mahi mahi with halibut, snapper, or salmon.
Use papaya or peach if mango isn’t available.
Suggested Pairings
7
Drink: Chilled sauvignon blanc, tropical pale ale, or a sparkling limeade
Occasion: Summer BBQ, beachside dinner, or vibrant weeknight meal
Ingredients
For the Mahi Mahi
4mahi mahi fillets (5–6 oz each)
2tbspolive oil
1tbsplime juice
1tspgarlic powder
½tspground cumin
Salt and freshly ground black pepper
Optional: ½ tsp smoked paprika or chili powder (for a smoky kick)
For the Mango-Pineapple Salsa
1ripe mango, diced
1cupfresh pineapple, diced
¼cupred bell pepper, finely chopped
¼cupred onion, finely chopped
1small jalapeño, seeded and minced (optional, for heat)
Juice of 1 lime
2tbspchopped fresh cilantro
Salt, to taste
Optional Sides
Coconut rice or cilantro-lime rice
Grilled corn or avocado slices
Mixed greens or arugula salad
Directions
Marinate the Fish
1
In a bowl, whisk together olive oil, lime juice, garlic powder, cumin, salt, pepper, and smoked paprika if using.
Pat mahi mahi fillets dry and place in a shallow dish or zip-top bag.
Pour marinade over the fish and gently toss to coat.
Marinate for 15–30 minutes at room temperature (or refrigerate up to 2 hours).
Make the Salsa
2
In a mixing bowl, combine:
Mango, pineapple, red bell pepper, red onion, and jalapeño.
Add lime juice, cilantro, and salt to taste.
Toss gently and set aside (can be made 1–2 hours ahead and chilled).
Grill the Mahi Mahi
3
Preheat grill (or grill pan) to medium-high heat. Oil the grates well.
Grill mahi mahi for 4–5 minutes per side, depending on thickness, until opaque and it flakes easily with a fork. Internal temp should reach 135–140°F (57–60°C).
Avoid overcooking—it’s a lean fish and cooks quickly.
Serve
4
Plate the grilled mahi mahi fillets.
Spoon a generous amount of mango-pineapple salsa over the top.
Serve with your chosen sides and garnish with extra lime wedges or cilantro.
Tips for Success
5
Mahi mahi is firm and perfect for grilling—it won’t fall apart.
For extra char and flavor, grill a few lime halves to squeeze over the top.
Let salsa sit for 10–15 minutes before serving so flavors meld.
Variations
6
Add avocado to the salsa for creaminess.
Substitute mahi mahi with halibut, snapper, or salmon.
Use papaya or peach if mango isn’t available.
Suggested Pairings
7
Drink: Chilled sauvignon blanc, tropical pale ale, or a sparkling limeade
Occasion: Summer BBQ, beachside dinner, or vibrant weeknight meal
