Grilled Fish with Mango Salsa

Name: Grilled Fish with Mango Salsa
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 4 mahi mahi fillets (about 6 oz each); 2 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 cups ripe mango, diced small; 1/2 cup red bell pepper, finely diced; 1/4 cup red onion, finely diced; 1 jalapeno, seeded, minced; 1/4 cup fresh cilantro, chopped; 2 tbsp fresh lime juice; 1/2 tsp kosher salt (for salsa)

Lightly seasoned mahi mahi fillets grilled until flaky and topped with a bright, fruity mango salsa. Quick enough for weeknights, impressive enough for guests.

35 minEasyServes 4320 cal/serving

CaribbeanDinnerGrillPescatarianMediterraneanHigh ProteinLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 mahi mahi fillets (about 6 oz each)
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 cups ripe mango, diced small
1/2 cup red bell pepper, finely diced
1/4 cup red onion, finely diced
1 jalapeno, seeded, minced
1/4 cup fresh cilantro, chopped
2 tbsp fresh lime juice
1/2 tsp kosher salt (for salsa)

Instructions

1

Make the salsa: in a medium bowl, combine 2 cups diced small ripe mango, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1 seeded, minced jalapeno, 1/4 cup chopped fresh cilantro, 2 tbsp fresh lime juice, and 1/2 tsp kosher salt (for salsa). Toss gently and refrigerate while you prepare the fish.
2

Preheat a gas or charcoal grill to medium-high heat (about 400°F). Clean and oil the grates well.
3

Pat 4 mahi mahi fillets (about 6 oz each) dry with paper towels. Brush both sides with 2 tbsp olive oil. In a small bowl, mix 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper, then rub the spice blend evenly over both sides of each fillet.
4

Grill the fish for 3-4 minutes per side without moving them, until the flesh is opaque through and registers an internal temperature of 145°F (63°C) on an instant-read thermometer.
5

Transfer the fish to plates and spoon the mango salsa generously over each fillet. Serve immediately.

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Questions

What oven temperature does Grilled Fish with Mango Salsa need?

For Grilled Fish with Mango Salsa, the oven is set to 400 F (about 205 C) in step 2. The target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Why pat it dry first in Grilled Fish with Mango Salsa?

Step 3 reads: "Pat 4 mahi mahi fillets (about 6 oz each) dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 3 means the food sears in the first minute instead of steaming.

Can I use a different white fish instead of the fish in Grilled Fish with Mango Salsa?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Grilled Fish with Mango Salsa uses 4 mahi mahi fillets (about 6 oz each).

Is Grilled Fish with Mango Salsa spicy?

Moderately. The heat in Grilled Fish with Mango Salsa comes from 1 jalapeno, seeded, minced. For a milder plate, remove the seeds and ribs from the jalapeno, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How much protein is in Grilled Fish with Mango Salsa?

One serving (the recipe makes 4) has 32 g of protein in about 320 calories, alongside 16 g carbohydrate and 12 g fat, plus 2 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

How long does Grilled Fish with Mango Salsa keep?

Refrigerate what is left of Grilled Fish with Mango Salsa within two hours and eat it within two days (seafood turns fast). Reheat in a hot skillet rather than the microwave to keep the char.

Serve it with

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