This grilled mahi mahi recipe offers a perfect balance of smoky spice and tropical sweetness that brings summer flavors to your table.
Mahi mahi is a lean, firm white fish that grills beautifully, making it ideal for quick, delicious meals.
The vibrant mango salsa complements the spices on the fish, creating a refreshing contrast that elevates the dish.
Why You’ll Love This Recipe
- Mahi mahi holds up well on the grill without falling apart, ensuring perfect texture every time.
- The spicy marinade adds depth and a subtle kick, enhancing the natural flavor of the fish.
- The mango salsa adds sweet, citrusy freshness to balance the heat and smoky elements.
- Grilling is a quick cooking method that helps keep the fish moist and tender while developing a delicious char.
Spicy Grilled Mahi Mahi with Mango Salsa
Enjoy a vibrant and healthy meal with this grilled mahi mahi recipe topped with a fresh, tropical mango salsa. Perfect for summer dining!
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 mahi mahi fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ripe mango, peeled and diced
- 1/2 red bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Prepare the Spicy Marinade In a small bowl, mix olive oil, smoked paprika, cayenne pepper, cumin, garlic powder, salt, and black pepper until well combined.
- Marinate the Fish Brush the spice mixture over both sides of each mahi mahi fillet. Let them marinate at room temperature for 10-15 minutes, but no more to avoid texture breakdown.
- Make the Mango Salsa In a medium bowl, combine mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice. Season with salt to taste and mix gently. Refrigerate until ready to serve.
- Preheat the Grill Heat the grill to medium-high (about 400°F or 204°C). Oil the grill grates to prevent sticking.
- Grill the Mahi Mahi Place the fillets on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily with a fork.
- Serve Remove the fish from the grill and let it rest for 2 minutes. Plate the fish and spoon the mango salsa on top or alongside.
Helpful Tips
- Use a clean, well-oiled grill to prevent the mahi mahi from sticking and breaking apart.
- Check the internal temperature with a food thermometer to ensure the fish is fully cooked to 145°F (63°C) for safety.
- If you prefer milder salsa, reduce or omit the jalapeño.
- Mango salsa can be prepared a few hours ahead and kept chilled to deepen flavors.
Storage and Make-Ahead
Store any leftover grilled mahi mahi and mango salsa separately in airtight containers in the refrigerator for up to 2 days.
Reheat the fish gently in a low oven or microwave to prevent it from drying out.
Discard any leftover salsa that has been left out at room temperature for more than 2 hours.
Frequently Asked Questions
What can I substitute for mahi mahi if it's unavailable?
You can substitute with other firm white fish such as swordfish, snapper, or halibut that hold up well on the grill.
Is this recipe gluten-free?
Yes, all ingredients used in this recipe are naturally gluten-free.
Can I make the mango salsa ahead of time?
Yes, the mango salsa can be made up to a few hours in advance and refrigerated. Just give it a stir before serving.
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