Grilled Mahi-Mahi with Mango Salsa

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 4 (6 oz each) mahi-mahi fillets
• 1 ripe mangoes
• 1 red onion
• 1 jalapeno
• 1 red bell pepper
• 1 limes
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat a grill to medium-high, about 450°F, scrape the grates clean and oil them well with a folded paper towel held in tongs.
2. Dice the mangoes and bell pepper small, mince the red onion and the seeded jalapeno, and toss with the cilantro, the juice of one lime and a pinch of salt; leave it to sit while you cook.
3. Pat the fillets dry, rub with the olive oil and season with the chili powder, cumin, salt and pepper.
4. Grill the first side 4 to 5 minutes without moving it, until the fish releases from the grate on its own.
5. Turn once and grill 3 to 4 minutes more, until the flesh is opaque all the way through, flakes with a fork and reads 145°F at the thickest point.
6. Rest the fish 3 minutes, squeeze the second lime over it and spoon the salsa across the top.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook