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Perfectly grilled, flaky mahi-mahi fillets seasoned with a simple spice rub. Topped with a vibrant, sweet and tangy mango salsa, this dish is a taste of summer and ready in under 30 minutes.
Make the Mango Salsa
Prepare and Season the Mahi-Mahi
Grill the Fish
Perfectly grilled, flaky mahi-mahi fillets seasoned with a simple spice rub. Topped with a vibrant, sweet and tangy mango salsa, this dish is a taste of summer and ready in under 30 minutes.
This california recipe takes 25 minutes to prepare and yields 4 servings. At 241.96 calories per serving with 28.88g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Serve
This recipe works well with other firm white fish like halibut, cod, or swordfish. Adjust cooking time based on the thickness of the fillets.
Swap the mango for diced pineapple, peaches, or nectarines for a different sweet and tangy flavor profile.
Add one diced avocado to the salsa just before serving for a creamy texture and healthy fats.
Add 1/4 teaspoon of cayenne pepper or chipotle powder to the spice rub for an extra kick of heat.
Mahi-mahi is an excellent source of high-quality, lean protein, which is essential for building and repairing muscle, supporting immune function, and promoting a feeling of fullness.
This fish provides beneficial omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and decrease triglycerides, contributing to overall cardiovascular health.
The fresh mango salsa is loaded with Vitamin C from the mango, bell pepper, and lime, which boosts the immune system. It also provides antioxidants that help protect your cells from damage.
Each serving contains approximately 310-340 calories, making it a light yet satisfying main course. The exact count depends on the size of the mango and fish fillet.
Yes, this is a very healthy dish. Mahi-mahi is a great source of lean protein and omega-3 fatty acids. The salsa is packed with vitamins, minerals, and fiber from fresh fruits and vegetables.
Absolutely. Just make sure to thaw the fillets completely in the refrigerator overnight. Before seasoning, pat them extremely dry with paper towels to remove any excess moisture, which is key for getting a good sear.
This dish pairs wonderfully with coconut rice, quinoa, black beans, or a simple arugula salad with a light vinaigrette. Grilled asparagus or corn on the cob also make excellent side dishes.
The fish is done when its color changes from translucent to opaque and it flakes easily when gently pressed with a fork. For guaranteed results, use an instant-read thermometer; the internal temperature should be 145°F (63°C).
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